My Grandma's Secret: Best Coconut Pie Recipe!

Instructions:

1. Combine flour and salt in a food processor or bowl. Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour. Roll out the dough on a lightly floured surface. Transfer to the pie plate, crimp the edges, and chill again for 30 minutes.
2. Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper or aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and paper and bake for another 10-15 minutes, or until golden brown. Let cool completely.
3. In a saucepan, whisk together milk, cream, sugar, cornstarch, and salt. Whisk in the egg yolks until combined. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in butter, vanilla extract, and ¾ cup of the shredded coconut.
4. Pour the coconut custard filling into the cooled pie crust. Let cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
5. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
6. Spread whipped cream over the chilled pie. Sprinkle with the remaining ¼ cup of toasted coconut. Slice and serve this delicious coconut pie.