• Make and shape the pie crust according to the recipe instructions.
• If you're making the cooked filling option of this pie, follow the instructions in the pie crust recipe linked above for parbaking the crust, but bake it fully at 375°F for about 18 minutes, or until it's golden brown all over. Allow the pie crust to cool while you make the filling.
• If you're making the baked filling option, follow the instructions in the pie crust recipe linked above for parbaking the crust, and bake it at 375°F for 10 minutes. Allow the pie crust to cool while you make the filling.

Toast the coconut chips.

• Reduce the the oven temperature to 325°F. Line a rimmed baking sheet with unbleached parchment paper.
• Place the coconut chips in a single layer on the prepared baking sheet.
• Place the baking sheet in the center of the preheated oven and bake until the chips are lightly golden brown all over and smell fragrant (about 6 minutes).
• Remove from the oven and allow to cool completely.

To make the cooked filling.

• In a medium-sized, heat-safe bowl, place the flour blend, sugar and salt, and whisk to combine well.
• Add 1/2 cup (4 fluid ounces) of the coconut milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside.
• In a medium-sized heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fluid ounces) milk and bring to a simmer over medium-high heat.
• Once the milk reaches a simmer, remove the saucepan from the heat and add the hot milk to the bowl with the egg mixture in a slow trickle, whisking constantly to combine. The purpose of adding the hot milk slowly is to avoid cooking the egg yolks by bringing them up to temperature slowly.
• Once all of the hot milk has been added, pour the whole mixture back into the saucepan and return to the heat.
• Cook, whisking constantly, over medium-high heat until thickened enough that the whisk leaves a visible trail in the mixture as you whisk it (2 to 3 minutes).
• Remove the pan from the heat, and add the chopped butter and the vanilla, and stir until the butter is melted and the mixture is smooth.
• Strain the filling into the cooled shell.
• Add a few toasted coconut chips to the filling if you’d like more coconut flavor, and whisk gently to combine, without touching the pie crust with the whisk.
• Shake and spread the filling into an even layer in the the crust.
• Allow the filling it to cool at room temperature for about 5 minutes.
• Cover the pie with plastic wrap, placing the plastic directly on the surface of the filling to avoid its developing a pudding “skin.”
• Place in the refrigerator to chill until set (at least 2 hours and up to 2 days).

Alternatively, make the baked filling.

• Preheat your oven to 300°F. Place a pan of water on the lower rack of the oven, and close the door.
• In a medium-size saucepan, place the canned coconut milk, milk, sugar, and salt.
• Place the pan over medium-low heat, and bring to a gentle simmer.
• Remove the pan from the heat.
• In a large, heat-safe bowl, place the eggs and butter.
• Drizzle the hot milk mixture very slowly into the bowl with the eggs and butter, whisking constantly.
• Once you’ve added about 1 cup of the milk mixture, add the rest, and whisk until very well combined. The mixture will be relatively thin.
• Strain the mixture into the parbaked crust.
• Place the pie pan on the top rack of oven.
• Bake the pie until the filling is mostly set but still jiggles toward the center in a controlled way when moved gently back and forth, about 50 minutes.
• Remove the pie from the oven and allow to cool completely at room temperature.
• Cover the pie plate and place it in the refrigerator to chill for about an hour or until set.

Make the topping and serve.

• In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the heavy whipping cream and the confectioners’ sugar on medium-high speed until stiff (but not dry) peaks form (about 3 minutes).
• Beating the cream on medium-high for a longer time instead of high speed will make a more stable whipped cream.
• If you’ve made the cooked filling, remove the plastic wrap from the chilled pie and spread the whipped cream on top and sprinkle with the remaining toasted coconut chips.
• If you’ve made the cooked pie filling, slice the pie when chilled, add a dollop of whipped cream and scatter some coconut flakes on the top of each slice.