Preheat the oven to 425 degrees.

Place the pie crust in a pie pan. Place a piece of parchment paper in the pie pan and fill halfway with pie weights or dry beans. Bake the pie crust for 20 minutes or until golden
brown. Cool completely.

To make the pastry cream combine the milk, coconut milk, and coconut flakes in a medium saucepan over medium heat. Cut the vanilla bean in half and add to the pan.

Heat the milk, stirring occasionally, until it begins steaming (do
not boil!) Remove from heat.

In a small bowl combine the eggs, ½ cup sugar, and flour. Whisk until combined. Add ⅓ cup of the warm milk mixture to the egg mixture, whisking constantly, to temper the eggs. Remove vanilla bean.

Slowly pour the egg mixture into the milk mixture, whisking constantly.

Return the mixture to medium high heat and cook for 5-10 minutes, whisking constantly, until the mixture gets thick enough to coat the back of a spoon. (Do not let the mixture boil).

Remove from heat and quickly whisk in the butter. Pour into a container and refrigerate for at least 4 hours.

When you are ready to put together the pie pour the heavy cream, sugar, and vanilla in a large bowl. Beat on medium speed with a hand mixer until stiff peaks form. Set aside.

Pour the pastry cream into the cooled pie crust and smooth our the top. Carefully pour the whipped cream on top of the pastry cream. I like to use a spoon and make swirls in the top of the whipped cream.

Sprinkle the top with the shredded coconut.. Using a pairing knife make white chocolate curls to put on the top of the pie. Sprinkle with cinnamon and serve.