Instructions:
- Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown. Stir occasionally to ensure even toasting. Set aside to cool.
- To make the crust, combine the flour and salt in a large mixing bowl. Add the chilled, diced butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment paper, and bake for an additional 5-10 minutes, or until the bottom is golden. Let the crust cool completely.
- For the filling, combine the milk, granulated sugar, cornstarch, and salt in a medium saucepan over medium heat. Stir constantly until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Gradually temper the egg yolks by adding a small amount of the hot milk mixture to the yolks, whisking constantly. Then, slowly pour the tempered yolks back into the saucepan, whisking continuously.
- Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens further and coats the back of a spoon, about 2-3 minutes. Remove from heat and stir in the butter, vanilla extract, and coconut extract (if using). Fold in 3/4 cup of the toasted coconut, reserving the rest for garnish.
- Pour the filling into the cooled pie crust and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
- Before serving, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie and sprinkle with the remaining toasted coconut.
- Slice and serve the old-fashioned coconut cream pie, enjoying the perfect balance of creamy filling, flaky crust, and the delightful crunch of toasted coconut.