Chocolate Cream Pie Filling

165g sugar
60g corn starch
937g milk (3.25%)
170g dark chocolate
120g yolks  (6)
10g vanilla
5g salt
500g 35% cream
50g icing sugar

Coconut Cream Pie Filling

165g sugar
60g corn starch
937g milk (3.25%)
70g shredded coconut (toasted) + 50g for topping
120g yolks  (6)
15g coconut extract
5g salt
500g 35% cream
50g icing sugar

Pie Crust Recipe

375g all-purpose flour
160g cold unsalted butter cut into 1/2″ pieces
125g vegetable shortening cut into 1/2″ pieces
100g COLD water
5g salt
15g brown sugar

Pie dough tips:

The less you touch the dough the better.
Keep everything cold, this includes your hands.
Roll any scraps under a piece of fresh dough to prevent overworking.
Protect your crust from getting soggy, brush with egg white or chocolate while still warm.