Toasted Coconut Cream Pie with Lime Whipped Cream

In a small saucepan, combine the cream and lime zest over medium high heat and bring to a boil. Remove from heat, pour into a small airtight container, let cool, and refrigerate overnight.

• Using a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt on medium speed for 2 to 3 minutes, or until pale and light. Scrape the sides and bottom of the bowl with a rubber spatula.
• Add flour and beat on low speed for about 30 seconds, or until the flour mixes with the butter-sugar mixture. The mixture will look like wet sand. 
• Add the egg yolk and continue to mix on low speed for about 30 seconds, or until the dough comes together.

Wrap the dough tightly in plastic wrap and refrigerate for about 1 hour. 

• If making a pie shell, have ready a 9-inch pie pan dish. If making a tart shell, line a baking sheet with parchment paper and place a 10-inch tart ring on top.
• Remove the dough from the fridge and let soften at room temperature for about 30 minutes. 
• Using a rolling pin, bang and flatten the dough into a disk about 1/2-inch thick.
• Flour the work surface and sprinkle the dough disk with a little flour. Roll out the dough into a circle 10 to 11 inches in diameter and about 1/4-inch thick for a 9-inch pie shell, or about 12 inches in diameter and just under 1/4-inch thick for a 10-inch tart shell. Make sure the work surface is well floured so the dough doesn't stick to it, and make sure the disk itself is floured well enough to keep the rolling pin from sticking to it.
• Roll from the center of the disk outward, and gently rotate the disk a quarter turn after each roll to ensure the disk is evenly stretched into a nice circle. Don't worry if the dough breaks a bit, especially toward the edges. You can easily patch any tears once you have lined the pan.
• Roll the dough circle around the pin and then unfurl it on top of the 9-inch pie pan or the 10-inch tart ring. Press the dough well into the bottom and sides of the pan or ring, and use any scraps to patch up any tears or missing bits. Make sure the entire interior is well covered with dough and then press one last time all the way around to ensure any holes have been patched. Trim the edges of the dough so it is even with the rim of the pan or ring.
• Refrigerate the pastry shell for at least 30 minutes. The gluten needs a time to relax so the pastry doesn't shrink in the oven.

Position a rack in the center of the oven, and heat the oven to 350°F.

Bake for 30 to 35 minutes, or until golden brown. Let cool to room temperature on a wire rack. If you are making a tart shell, remove the tart ring. 

• In a medium saucepan, combine the coconut milk and milk and scald over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). 
• While the milks are heating, in a small bowl, whisk together the granulated sugar and flour (this prevent the flour from clumping when you add it to the eggs).
• In a medium heatproof bowl, whisk together the egg and egg yolks until blended, then slowly whisk in the sugar-flour mixture. The. mixture will be thick and pasty.

• Slowly pour the hot milk mixture into the egg-sugar mixture, a little at a time, whisking constantly. When all of the milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat.
• Cook, whisking vigorously and continuously, for 4 to 5 minutes, or until the mixture thickens and comes to a boil. Make sure you get the whisk into the corners of the saucepan and that you are scraping the bottom often. First, the mixture will be thin and frothy; as it gets hotter and the eggs start to cook, it will get thicker and start to steam. Eventually, it will start to boil, but because you are whisking continuously and because the mixture is so thick, it will be hard for you to know when it's boiling. Once it is thick, stop whisking for a few seconds and watch the surface to see if it starts to blub up. If it goes blub blub, you will know that it has comes to a boil. When that happens, whisk even more vigorously for 30 seconds, then immediately take the custard off the stove and pour it through a fine-mesh sieve into a heatproof pitcher. Whisk in the vanilla, salt, and 3/4 cup (90 grams) of the toasted coconut. Pour into the baked pie shell and refrigerate, uncovered, for about 4 hours, our until the filling is set.

• Fit a stand mixer with the whip attachment and whip together the lime zest-cream mixture, the confectioner's sugar, and the cornstarch until stiff peaks form.
• Pile the whipped cream on top of the coconut filling, spreading it to the edges of the pie. Decorate the pie with the remaining 1/2 cup toasted coconut.