• Roll cold pie dough into a 12-inch/30cm circle on a lightly floured surface. Drape it into a 9-inch pie plate. Cut off any excess dough around the pie dish to make it even, but leave a bit of an overhang. Roll the overhanging dough under the edge to make a thick border.
• Flute the edges, then chill the pastry for at least 20 minutes while preheating the oven to 425°F (220°C).
• Prick the bottom of the pie crust all over with a fork. Line the crust with parchment paper and fill it with pie weights. Bake for around 10-15 minutes until the edges of the pie crust are lightly browned.
• Remove it from the oven and lift off the parchment paper and weights. Lower the oven temperature to 375°F (190°C).
• Dock the pastry with a fork. Place the pastry back in the oven for a further 15-20 minutes until it's golden brown and crisp looking. Let the pie shell cool down completely. 

Filling

• In a medium saucepan, add the coconut milk, whole milk, egg yolks, vanilla, sugar, flour and salt. Whisk it all together until smooth. Place saucepan over medium heat.
• Whisk it continuously as the mixture comes to a boil and thickens. Once the mixture is bubbling and thick, lower the heat to medium-low heat and let it boil for two minutes, whisking the whole time. This step is important or else the custard won't set.
• Remove the custard from the heat and stir through the shredded coconut and butter. Pour the custard into the baked crust.
• You can cover the coconut filling with a piece of plastic wrap, and gently press it onto it. This stops a skin from forming. This isn't a necessity though.
• Let the pie cool to room temperature, then chill it in the refrigerator for at least 4 hours until firm. When ready to serve, layer whipped cream on top of the pie.

Whipped cream

• In a bowl combine heavy cream and powdered sugar. Whip it with an electric mixer on medium-high speed until soft peaks form.
• Dollop the cream or pipe it around the edge of the pie. Sprinkle over a little toasted coconut for garnish.