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Directions

Crust:

Combine flour and salt. Rub in butter until pea sized. Add oil and toss until sand texture. Add cold water and stir until it comes into a ball. Wrap and refrigerate for at least half an hour. Roll out, put in pie pan, and prick the bottom all over with a fork. Using beans or pie weights, blind bake at 425° for 20 minutes. Remove beans reduce heat to 400° and bake for approximately 10 more minutes. It should look completely done and golden toasted color.
 

Passionfruit layer:

Mix condensed milk, egg yolk, sour cream, and passionfruit purée. Whip the cream to medium peaks. Fold into the passionfruit mixture. Bake for approximately 25 minutes at 350°. It is ready when the center is almost set, and the outer part is puffed up. If using a probe thermometer, internal temperature should be 145 to 155°

Coconut layer:

Toast 1 cup unsweetened coconut in pan on stove, stirring constantly, until golden and aromatic. 
Combine in a saucepan the cream, milk, sugar, corn syrup, and coconut milk. Bring to a boil. Add the toasted unsweetened coconut. Remove from heat, set aside and let steep at room temperature for one hour. Strain the mix in a fine-mesh sieve. Discard the coconut and return the cream mix to the pot. 
Combine egg yolks, cornstarch, and salt. Whisk together and then temper with the hot cream mixture. Boil for one minute. Strain this mix again through the fine sieve. Add 2 tablespoons unsalted butter, sweetened coconut, and vanilla. Chill completely. Whip 3/4 cup cream to medium peaks and fold into the coconut mixture.

Whipped cream layer:

Whip cream, sugar, and vanilla to stiff peaks. 
 

Toasted coconut garnish:

Toast the coconut in a sauté pan, stirring constantly until golden. Let cool slightly and crushed to fine dust. 
 

Assembly:

Heap the coconut cream filling on top of the passionfruit layer in a mound. Top with the whipped cream and sprinkle on the toasted coconut.