Add all the dry ingredients and work with you fingers until crumbly.
Roll out your dough a little bit wider than usual and place it into the pie dish. If the pie dish is a little taller than usual, the dough will have more room to shrink. Alternatively, just press the dough evenly in the pie dish.
Prick with a fork the base of the dough and then blind bake for 15 minutes in a preheated oven (add dried beans or rice in baking paper, place on crust).
Remove from oven and remove the baking paper and let it cool.
For the Coconut Filling
Place the butter on medium heat, when melted add the sugar and coconut. Keep on stirring until it has a lovely darker colour, do not burn.
When the crust has cooled, add a layer of this on the bottom of the crust. Set aside.
For the Custard Filling
Bring the milk with added butter to the boil on medium heat.
Using your mixer, beat the eggs, sugar and salt together.
Mix the corn flour, flour and custard together, add to the egg mixture.
Add 1 cup of the boiling milk and mix well.
This egg mixture is added to the boiling milk, bring to the boil again, stir continuously until thickened. Ensure it does not burn.
Add the custard to the pie dish, when cooled, sprinkle with cinnamon and place in fridge for at least 3 hours.