If you haven't already, prepare
the pastry and refrigerate until firm enough to roll, about an hour.
On a sheet of lightly floured
waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin.
Invert the pastry over a 9-inch standard pie pan, center and peel off the paper.
Tuck the pastry into the pan, without stretching it, and sculpt the edge into an
upstanding rim. Place in the freezer for 15 minutes, then
fully prebake and let cool. (Do
not prebake a graham cracker crust).
Make the filling. Whisk the
granulated sugar, cornstarch and salt together in a medium-size, heavy saucepan,
preferably nonstick. Whisk in the milk and egg yolks. Place over medium heat and
cook, whisking virtually nonstop, until the mixture thickens and starts to boil,
5 to 7 minutes. Continue to cook, whisking nonstop, for about 1 minute. Remove
from the heat and whisk in the butter, one piece at a time. Whisk in the
vanilla, coconut extract and flaked coconut. Immediately pour the filling into
the cooled pie shell and smooth the top with a spoon. Press a piece of plastic
wrap directly over the filling, leaving no gaps or air pockets, to prevent a
skin from forming. Transfer the pie to a wire rack and let cool thoroughly, then
refrigerate for at least 3 hours or overnight.
When you're almost ready to serve
the pie, make the topping. Using a chilled medium-size bowl and beaters, beat
the cream with an electric mixer until it holds soft peaks. Add the
confectioners' sugar and beat until stiff but not grainy. Smooth over the
chilled pie. Sprinkle with the toasted coconut. Slice and serve. Makes 6-8
slices.
by Ken Haedrich 
