Coconut cream pie

Heat the oven to 425F and let it come up for 30 minutes so the heat is even.

Roll the chilled pie dough to about a 12 to 13 inch round, keeping it moving, and transfer it into the pie dish on the rolling pin.

Finesse the dough into the dish without stretching it, which causes tearing and shrinking. Trim the edge, fold it under for an even layer and pinch a wavy edge.

Freeze the shell half an hour.

Press a frilly parchment round into the frozen shell as a barrier, then a double layer of foil, and fill with pie weights so the pastry cannot slump.

Bake 15 minutes at 425F, then lift the weights and foil out.

Dock the crust now rather than earlier, because docked holes reseal during the first bake.

Brush the surface with egg wash so it bakes golden brown and crunchy.

Fold a length of foil in half and tent it round the rim so the edge does not blacken and turn bitter.

Transfer to a baking sheet, drop the oven to 375F and bake 15 to 20 minutes more, until the centre is golden brown. His took 30 minutes.

Toast the shredded coconut in the oven at 350F a few minutes, tossing, until golden brown.

Warm the milk and coconut milk over medium heat until the coconut solids dissolve and it is warm through.

Whisk the eggs and egg yolks together in a medium bowl and set aside. They are the binding agent along with the cornstarch.

Whisk the sugar and cornstarch together in a medium pot, which keeps the lumps out.

Pour the warm coconut milk mixture into the sugar and cornstarch slurry and whisk it in.

Set it over medium heat and whisk constantly until it thickens. Nothing happens for a while and then it comes together at once, so do not walk away.

Once thick and bubbling, after about two minutes, stir in the butter until completely combined.

Stir in the toasted coconut and pour the filling into the crust.

Chill the pie about four hours to set.

Whip the cold cream with the powdered sugar and vanilla in a cold bowl to firm peaks.

Spread the whipped cream over the set pie and swoop it up with a spatula or spoon, then finish with a sprinkling of toasted coconut flakes.