Preparation

For the pie filling
• Preheat the oven to 325 degrees. 

• Spread ½ cup coconut flakes evenly on a baking sheet and bake 5 minutes. Stir to ensure even toasting, then bake until golden brown, about 5 minutes. Set aside and increase the oven temperature to 350 degrees.

• In a large mixing bowl, whisk together the eggs and 1½ cups sugar. Add the buttermilk, flour, butter, lemon juice and 1 teaspoon vanilla extract and whisk until combined. Stir in the remaining 2½ cups coconut flakes.

• Pour the mixture into the pie crust and bake until golden brown and the center is set, about 40 to 45 minutes. Let cool completely. 

• Meanwhile, make the whipped cream topping. In a cold bowl, combine the cream, the remaining 3 tablespoons sugar and 1 teaspoon vanilla extract and beat with an electric mixer until medium-to-stiff peaks form, being careful to not overbeat. Refrigerate while waiting for the pie to cool.

• Top the room-temperature pie with the whipped cream and sprinkle with the reserved ½ cup toasted coconut.  

For the pie crust
• In a food processor, pulse the flour, butter and salt until a coarse meal or small pea-sized balls form. 

• Add the water 1 tablespoon at a time, pulsing until the dough just comes together, being careful not to overwork. 

• Roll the dough into a ball, pat it into a disk, wrap it in plastic wrap and refrigerate 2 hours. 

• Working quickly so the dough doesn’t get too warm, roll it out into a 13-inch diameter circle. Place the dough in a 9-inch pie plate and gently press it into the bottom and sides. Trim so it’s even and flute the edges by pressing the dough between your thumb and index finger. Prick the bottom of the pie crust evenly with a fork, 4 or 5 times. Refrigerate 20 minutes before filling.