The Ultimate Coconut Cream Pie

INGREDIENTS

Crust:

1 1/4 cups

all-purpose flour

1/4 tsp

salt

1/4 cup

shortening

1/4 cup

cold butter, cubed

1 tsp

white vinegar

2 tbsp

ice cold water

Filling:

1 1/2 cups

whole milk, divided

envelope (about 2½ teaspoons) unflavored gelatin

1 13.5 ounce can

pure coconut milk

1/2 cup

sugar

1/4 cup

cornstarch

large whole egg

egg yolks

2 tbsp

butter, room temperature

1 tsp

coconut extract

1 15 ounce can

cream of coconut

2 1/2 cups

shredded, flaked coconut, divided (sweetened, flaked coconut from the baking aisle)

Topping:

1 1/2 cups

heavy cream

3 tbsp

powdered sugar

1/2 tsp

vanilla extract