coconut cream pie — Les Petites Gourmettes

Ingredients

• 1¼ cups flour
• 1/4 teaspoon salt
• 1/4 cup shortening
• 1/4 cup cold butter, cubed
• 1 teaspoon white vinegar
• 2 to 3 tablespoons ice-cold water
• 1½ cups cold whole milk, divided
• 1 envelope unflavored Knox gelatin
• 14-ounce can coconut milk (regular or extra thick & rich – not light)
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 egg
• 3 egg yolks
• 2 tablespoons butter, room temperature
• 15-ounce can cream of coconut
• 2½ cups shredded, flaked coconut, divided
• 1½ cups heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract