Yup! It tastes as heavenly as it sounds. It will take you some time to make the dish, but its worth it.

THE PIE
The coconut in the pie offsets the tart apricot filling. This coconut topping will brown easily, so tent it with foil after 30 minutes to avoid this.

The Topping
Whisk the flour with a pinch of salt. At the same time coarsely grind the coconut in a food processor. Add this with butter and sugar into the flour.

The Crust
Roll out the dough into a thin circular shape. Fit it into the pie plate and trim the crust so that around an inch hangs out. Fold the edges under and press to seal it. Then crimp it as desired. Refrigerate it for 15-20 minutes.

The Filling
Stir the cut apricots with cornstarch, a pinch of nutmeg powder, brown sugar and a salt to taste. Squeeze the juice of half a lemon into it. Pour the filling into the pie crust.

Sprinkle the coconut topping.

Bake the pie on middle rack till it begins to bubble in the center and the bottom is golden. It takes around an hour or so.

Once done allow the pie to cool. Sprinkle finely grated roasted coconut on it before serving.

THE CUSTARD
Prepare your vanilla custard with milk sugar and custard powder. Keep stirring so that no lumps form. Once done refrigerate it so that it becomes thick and cool.

Now in an ice shaker, shake up crème de cacao and toffee vodka. Add lemon juice and a dash of brandy to it and shake again.

Now add this mixture together with a little cinnamon powder to your custard and stir it gently.

SERVE
Heat your pie a little, cut out pieces and pour the chilled vodka custard over it. Serve.