• Line the bottom of a loose-bottom pie pan with parchment paper and grease the sides with butter or oil. Preheat the oven to 180C / 350F electric.

Crust

• Put all ingredients for the pie crust into a food processor and blend until combined. The dough will resemble sticky crumbles. You can also use a handheld electric mixer.
• Press the dough into a loose bottom pie dish using your hands. Trim off the tops with a knife for a neat finish.
• Bake on a low rack for around 20 minutes or until golden. Let cool fully.

Filling

• In a bowl, blend the room temperature egg yolks until fluffy and pale, around 2 minutes.
• Warm the coconut cream, heavy cream and powdered sweetener in a saucepan over low heat. As soon as it starts to simmer, remove it from the stove and stir in the vanilla extract (and the coconut extract, if using). Taste and adjust sweetener if necessary.
• Slowly pour half the cream mixture into the egg yolks while whisking continuously. This warms up the yolk mixture gently.
• Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream. Whisk continuously with a balloon whisk or the electric mixer.
• Slowly heat the coconut custard over a low heat while whisking continuously, about 5-7 minutes. Don't boil! The whisking ensures that the egg yolks don't cook and curdle. The mix will start to thicken.
• Sprinkle xanthan gum and arrowroot powder over the surface. Whisk vigorously one more time until well combined while warming the mix for one further minute. Turn off the heat. The custard will thicken further as it cools.
• Pour the custard filling into the pie crust and refrigerate for at least 2 hours so it can set fully. Option to leave it overnight in the fridge.

Topping

• In a large mixing bowl, whip the cream for the topping to stiff peaks, adding vanilla extract. Option to add 1-2 tablespoons powdered sweetener for a sweeter version.
• Pipe or spoon over the cooled pie. Option to decorate the pie with toasted coconut flakes.