For the Pie Crust:
• 1 cup all-purpose flour
• 1 stick (8 tablespoons) cold butter, cubed
• 2 tablespoons cold water
• For the Pâte à Choux:
• 1 cup water
• 1 stick (8 tablespoons) butter, room temperature
• 1 teaspoon pure vanilla extract or almond extract
• 1 cup all-purpose flour
• 3 eggs, room temperature
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons butter, softened
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract or almond extract
• 1 cup flaked coconut, toasted

Instructions

• Preheat oven to 375.
• Line a baking sheet with parchment paper.
• Place flour in a mixing bowl.
• Using a pastry cutter or fork, cut in butter until mixture is crumbly and dough holds together when pressed.
• Transfer dough to previously prepared baking sheet; press and shape dough in a 10-inch circle. Set aside.
• Combine water and butter in a large saucepan; bring to a rolling boil, making certain that butter is melted.
• Remove from heat and stir in vanilla.
• Add flour and whisk until well blended.
• Return to heat and stir vigorously until mixture is shiny and pulls away from sides of pan.
• Remove from heat and let stand 5 minutes.
• Transfer mixture to your mixer’s bowl.
• Add eggs, one at a time, beating well before adding the next egg.
• Continue beating until mixture is smooth, shiny and holds together.
• Spread mixture over prepared pie crust.
• Bake for 30 minutes, or until lightly browned.
• Set on a wire rack and let cool completely.
• In the meantime, prepare the glaze.
• Combine powdered sugar, butter, milk and vanilla in a mixing bowl; beat until thoroughly combined.
• Spread over cake.
• Sprinkle with toasted coconut.
• Serve.