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Notes: Where to Eat the Best Cream Pie in the World?, Where to eat The best Cream Pie in the world (According to food experts) If you want, you can toast some larger coconut flakes and sprinkle them on top of the pie right before you serve it. Top the pie generously with the whipped cream.Mix in the powdered sugar and the rest of the vanilla until stiff peaks form. After the pie has set, whip the heavy whipping cream until soft peaks form.Pour the filling into the baked pie shell and put it in the fridge for at least 2 hours, or until it is cold.Once the butter has melted, stir in the coconut and one teaspoon of vanilla.When the mixture starts to boil, take the pot off the heat and stir in the butter.Set the saucepan over medium-low heat and stir it often as it slowly comes to a boil.To make the filling, whisk the egg yolks, sugar, starch, and coconut milk together in a saucepan.Take the crust out of the oven and set it aside to cool while you make the filling.Use a pie shield or foil to cover the edges if they start to brown. Then, take the weights off and bake for another 10 to 15 minutes, or until the whole crust is golden brown. Put the weights on the crust and bake it for 20 minutes.To stop the crust from shrinking even more, put a piece of parchment on top of the crust in the pie plate and weigh it down with pie weights, dried beans, or lentils.

Pierce the pie all over with a fork to let the steam out.You can cut and shape the crust's edges however you like. Roll out your pie dough that has been in the fridge and put it in a standard 9-inch pie plate.Set the oven to 375F to pre-bake your pie crust.