Mixing Machine Method – Add the flour, sugar, and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.

Add in the cold butter cubes and mix on slow speed until a crumble like texture is achieved about 3-4 minutes.

Pour in the ice water, apple cider vinegar and mix on slow just until the pie dough comes together.

Transfer the pie dough onto a floured working surface and form into a ball and slightly flatten into a disc about 1 inch in thickness.

Firmly wrap the dough disc in plastic wrap and refrigerate for at least 1 1/2 hours and up to 7 days.

Kneading By Hand – Blend together flour, sugar, and salt using a whisk in a large bowl then add the shortening and cubed butter.

Using a pastry cutter or fork, incorporate the butter by cutting it into the flour mixture until it resembles small pea-sized crumble consistency.

Pour in the ice-cold water, apple cider vinegar, and mix using your hands or spatula until the dough clumps together.

Transfer the pie crust dough onto a floured working surface and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.

Form the dough into a ball then flatten it into a disc to about 1 inch in thickness, wrap tightly in plastic, and refrigerate for 90 minutes before using.

Food Processor Method – Add the flour, sugar, and salt and pulse twice.

Add the cold butter and pulse until a crumble is formed.

Pour in the vinegar and water and pulse until the pie dough begins to clumps up.

Remove the pie crust dough and place onto a floured working surface and knead until the dough is developed.

Shape the dough into a ball, then flatten to a 1-inch disc, wrap tightly with plastic, and refrigerate.

Roll The Pie Dough – Remove the chilled pie dough about 20-30 minutes before rolling out.

On a lightly floured working surface, gently roll out the pie dough starting from the center outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.

Carefully transfer the pie dough onto a 9X2 inch round deep pie dish.

Tuck and press in the dough using your fingers then flute or crimp the edges.

Place back into the refrigerator for about 30 minutes. In the meantime prepare the crumble and filling.

Add the egg yolks, vanilla extract, and cornstarch into a small bowl and mix together with a whisk. Set aside.

In a medium-size pot, pour in the cream, milk, coconut milk, salt, and sugar and whisk on medium heat. Continue to stir the mixture occasionally and bring to a boil.

Reduce the temperature to low heat and continue to boil for 2 minutes.

Remove some of the cream mixture, about 1/2 cup and add it to the egg mixture and whisk together quickly. Be careful not to cook the egg yolk.

Transfer the cream and egg mixture into the pot in a slow steady stream whisking vicoroisly. The pudding will begin to thicken and bubble at the surface, continue to mix for about 2 minutes.

Remove the pudding from the heat and add the butter and shredded coconut and mix until well combined.

Slighty cool and pour into the pie crust. Cover the top with plastic wrap and refrigerate for about 2 hours or until the filling is complete set.

Add the heavy whipping cream, vanilla extract, and sugar into a bowl and whip on medium-high speed until soft-medium peaks are formed about 4-5 minutes.

Using a spatula, spread the whipped cream over the top of the coconut cream pie.

Garnish with toasted coconut and chill the pie uncovered until ready to serve.

The cocount cream pie will keep for up to 5 days refrigerated.