First make pie crust. In a food processor fitted with a dough blade, add the flour, salt, sugar. Pulse a few times to mix everything. Then add the chilled butter and pulse again until the dough looks like "peas". Then add your chilled vodka (this is key) until the dough comes together and looks like "wet sand" when pressed together in your hand. (Amount of liquid may vary slightly depending on weather).

Pour dough on floured surface and form together in a ball. Cut in half and wrap in plastic wrap and chill in refrigerate while you make the filling.

When dough is chilled, roll out on a floured surface util about ¼ in thick and 10 inches side. You can either use for a whole pie crust or cut out 6-8in circles for mini mason jars.

Pour filling into pie (or jars) and bake at 400 degrees F for about 20 minutes.

While the pie is baking, make the coconut whipped cream.

If you haven't already, open the coconit mulk can and pour out the water in a seperate bowl (Save it and use for smoothies, soups, etc).

Pour the thicker coconut milk in your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.

When pies are done, allow them to cool for at least 15 minutes, then top with coconut whipped cream.