Directions:

1) Make the pie crust, bake it, and set it out to cool. I like this recipe: https://sugarandcharm.com/shortbread-cookie-pie-crust

2) While the crust is baking, make the coconut milk: Combine the unsweetened shredded coconut with the warm water (as warm as you can get it without it being so hot it burns) and blend it for at least 2 minutes - the more you blend, the better. Then, over a large bowl, pour the mixture into your nut milk bag (or thin towel/t-shirt) and squeeze all the milk out into the bowl (you can do this in parts if it's easier). You can discard the coconut pulp or use it for whatever you'd like. You should have roughly ~21-22 oz of fresh coconut milk using the base recipe amounts.

3) Pour the coconut milk into a medium saucepan and bring to a simmer to reduce and concentrate flavor. I recommend at least 5-10 minutes simmering but it's fine to go shorter OR longer. Just don't let it burn or totally evaporate.

4) While the coconut milk is reducing, whisk the egg yolks and cornstarch together in a heat-safe bowl or pyrex measuring cup. Set aside.

5) Whisk the half-and-half, granulated sugar, and salt into the coconut milk. Whisking occasionally, bring to a boil. Boil for 3 minutes, then reduce temperature to medium-low heat. Once boiling, use a small ladel and slowly add scoops of coconut mixture into the egg yolk and cornstarch mixture, stirring constantly. Keep those egg yolks moving so they don’t scramble. Ladel one scoop at a time until the egg yolk mixture is steaming and about up to temperature. Then, in a slow and steady stream, pour the egg yolk mixture into the pot, still whisking constantly.

6) The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the sweetened shredded coconut, butter, vanilla.

7) Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened.

8) When the pie is chilled, make the whipped cream topping: combine heavy whipping cream and granulated sugar. Stir gently for 30 seconds to dissolve sugar. Then whip until it's your preferred consistency and won't run off the pie. Put on top of the pie however you'd like.

9) (Optional toasted coconut topping) Pre-heat oven to 325. Spread unsweetened shredded coconut on a baking pan. Bake for 2-5 minutes, removing when it starts to turn golden. Sprinkle on top of pie and serve.