Coconut Custard Pie with Coconut Whipped Cream

Directions

1. Pie Crust
2. Preheat oven to 375 degrees. In a bowl combine flours and salt. Cut lard into flour and with your hands form pea-size crumbs. Make a well in the center and add just under 1/2 c. ice water. Gently and carefully work the dough into a ball with your hands. Just bring dough together; do not overwork because you want to see lard marbling the dough as you roll it out on a lightly floured surface (roughly 1/8? thick). Fit dough into the bottom of a 9-inch pie plate. (You will have enough pie dough for a second pie or save for another use.)
3. Prick bottom of crust with a fork and then pre-bake pie crust for 10 minutes.

1. Coconut Custard Filling and Coconut Whipped Cream
2. For the coconut filling: In a 3-quart saucepan combine whole milk, 1 c. heavy cream and 1/2 c. coconut cream. Remove 1/4 c. of this mixture and, in a small bowl, combine with cornstarch. Set aside. Bring the milk mixture to a simmer. While it is warming, in a separate bowl combine the eggs, sugar, vanilla and salt. Add the cornstarch mixture to the simmering milk. Stir to incorporate. Gently whisk hot milk mixture into the eggs. Stir in the finely shredded coconut.
3. Pour coconut filling into the pre-baked pie crust. (There will be some extra filling. I usually put it in ramekins and bake along with the pie.) Bake pie for 30-40 minutes until filling is set. Chill before serving. I like to chill it overnight.
4. For the coconut whipped cream: Make this just before serving. Combine 3/4 c. heavy cream, 3 tablespoons confectioner's sugar and 1 tablespoon coconut cream in a mixer and beat until soft peaks form. Garnish each slice with a dollop of coconut whipped cream, then serve.