Coconut cream pie

Flour the surface, the chilled dough disc and the rolling pin, and roll to a 13 inch circle, adding flour as needed.

Let dough straight from the fridge warm on the counter at least 5 minutes so it does not crack; pinch any cracks shut and rest a minute before continuing.

Lay the circle into a nine inch metal pie tin, pushing the dough toward the middle rather than stretching it.

Fold the overhang under and crimp.

Chill the shell at least an hour in the fridge, or 30 minutes in the freezer, until firm.

Heat the oven to 425F.

Line the shell with a round of parchment, press a folded length of foil against the sides and fill with dried beans or pie weights.

Bake 15 to 25 minutes, until the edges are golden brown, rotating if the oven has hot spots.

Whisk the egg and the tablespoon of cream to an egg wash.

Remove the weights, foil and paper, prick the base about 12 times so steam can escape, and brush all over with the egg wash.

Shield the edge with a pie tender or folded foil and bake 10 to 15 minutes more, until golden throughout.

Spread the flaked coconut thinly on a baking sheet and toast at 325F about 15 minutes, stirring every three to five minutes.

Whisk the two whole eggs and two yolks together and set aside.

Warm the half and half and the coconut milk in a small saucepan over medium heat, stirring, until warm and smooth.

Whisk the granulated sugar, cornstarch and salt together in a medium pot.

Pour the warm milk into the sugar mixture while whisking.

Cook over medium, whisking constantly, until it bubbles, thickens and coats the back of a wooden spoon.

Off the heat, drizzle about a cup of the hot milk into the eggs while whisking vigorously to temper them, then whisk the eggs back into the pot.

Return to medium heat 2 to 3 minutes, stirring rather than whisking, until it thickens and the whisk leaves a trail.

Off the heat, whisk in the cubed butter until fully dissolved.

Fold in the toasted coconut and let the custard cool 10 minutes.

Pour the slightly cooled filling into the pie shell and smooth the top.

Chill six hours to overnight to set.

Whip the cold heavy cream with the powdered sugar and vanilla from low up to high, about two minutes, to soft peaks, finishing by hand to stiff peaks.

Spread the whipped cream over the pie with a spatula and finish with a sprinkle of toasted coconut.

Store up to four days in the refrigerator, or freeze two months without the whipped cream, wrapped well and thawed overnight.