How to make it

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour, sugar, and salt for the crust. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
4. Roll out the chilled dough on a lightly floured surface to fit your 9 x 13 in (23 x 33 cm) baking sheet. Transfer the dough to the sheet, pressing it into the corners and trimming any excess.
5. In a medium saucepan, whisk together the passion fruit pulp, sugar, cornstarch, eggs, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble.
6. Pour the passion fruit filling over the prepared crust and spread it evenly.
7. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. While the pie bakes, spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown, stirring occasionally.
9. Remove the pie from the oven and let it cool on a rack. Once cooled, sprinkle the toasted coconut over the top.
10. Chill the pie in the refrigerator for at least 2 hours before serving.