1-First Step: Make the pie crust dough. Mix 1 1/4 cups flour and 1/2 tsp salt in a bowl. Cut in 1/2 cup cold cubed butter until crumbly. Sprinkle 3-4 tbsp ice water, one at a time, until dough forms a ball. Flatten into a disk, wrap, and chill 30 minutes. This pie crust sets the foundation for crisp texture.

2-Second Step: Roll dough to a 12-inch circle on floured surface. Fit into a 9-inch pie plate, trim, crimp edges. Prick bottom with fork. Line with parchment and pie weights. Blind bake at 375°F for 20 minutes, remove weights, bake 10-15 minutes more until golden. Cool completely. For graham crust, mix 1 1/2 cups crumbs, 1/3 cup sugar, 6 tbsp melted butter; press in, bake 10 minutes at 350°F.

3-Third Step: Heat 2 cups whole milk and 1 cup coconut milk in saucepan over medium until steaming. Whisk 3/4 cup sugar, 1/3 cup cornstarch, 1/4 tsp salt in bowl. Gradually stir into milk. Cook, stirring constantly, until thickened, 5-7 minutes. This builds the lush coconut cream pie filling recipe.

4-Fourth Step: Temper 4 egg yolks: whisk in 1/2 cup hot mixture gradually. Return to pan, cook 2 minutes stirring. Remove from heat, stir in 1 1/2 cups sweetened shredded coconut and 2 tbsp butter until smooth.

5-Fifth Step: Pour filling into cooled crust. Cover with plastic wrap pressed to surface to prevent skin. Chill 4 hours or overnight for firm set. Vegan adapt: use plant milks and cornstarch slurry.

6-Sixth Step: Whip cream with sugar to stiff peaks for whipped cream topping. Spread over pie. Sprinkle toasted coconut (bake shredded coconut at 350°F 5-7 minutes until golden). Slice and serve cold. Total active time: 45 minutes. See a classic coconut cream pie for more inspiration.