Wash and trim the whitish ends off the pandan leaves. Cut the leaves with kitchen scissors cross wise into thin strips. Put into blender with ½ cup (120ml) water and blend well. Pandan leaves are very fibrous and you will have to blend for a while to get a nice green color in the water. Remove and strain. Squeeze pulp to extract all the juice. You should get ½ cup (120ml) pandan juice.

Place digestive biscuits in a large bowl. Crush biscuits into a fine crumb with a potato masher. Stir together crushed biscuits, sugar and butter until well combined.

Press mixture evenly onto the bottom and sides of 8 inch (20-cm) pie plate to form a thin crust. Bake in a 350°F (180°C) oven for 10 minutes.

In the mean time, work on the custard. When crust is ready, remove and cool on a rack. Leave oven on.

Heat butter in a pan and cook flour.

Pour in condensed milk, coconut milk, pandan juice, and green food coloring stirring over medium heat until thick and bubbly. Remove from heat.

Stir in egg yolks until well combined.

Pour warm filling into baked pie crust. It should fill up to about halfway the depth of pie crust. Bake in a 350°F (180°C) oven for 15 minutes. Remove and cool on a wire rack.

Cover with foil and chill for at least 4 hours in the fridge.

Chill bowl and whisk attachment in the fridge for two hours. Pour cold cream and sugar into chilled bowl. Beat until it holds stiff peaks. Spread whipped cream over filling.

Slice and serve immediately.