Method & Instructions
Step 1: Make & Blind Bake the Crust
1. Mix Dry Ingredients: In a food processor or bowl, combine flour, salt, and sugar.
2. Cut in Butter: Add cold, cubed butter. Pulse or use a pastry cutter until mixture resembles coarse crumbs.
3. Add Water: Drizzle in ice water, 1 tbsp at a time, mixing until dough just comes together.
4. Chill: Form into a disk, wrap in plastic, and chill for at least 1 hour.
5. Roll & Shape: On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim and crimp edges. Freeze for 15 minutes.
6. Bake: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, and bake for another 10-15 minutes until golden. Let cool completely.
Step 2: Prepare the Coconut Cream Filling
1. Toast Coconut: Spread ½ cup of shredded coconut on a baking sheet. Toast at 350°F (175°C) for 5-7 minutes until golden. Set aside for topping.
2. Whisk Base: In a medium bowl, whisk egg yolks. In a separate bowl, whisk the granulated sugar, cornstarch, and salt.
3. Heat Milks: In a medium saucepan, combine coconut milk and whole milk. Heat over medium until just simmering.
4. Temper & Cook: Gradually whisk about 1 cup of the hot milk into the sugar-cornstarch mixture to make a slurry. Slowly whisk this slurry back into the saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick and bubbly (about 5-7 minutes).
5. Finish the Custard: Whisk a small amount of the hot mixture into the egg yolks to temper them, then whisk them back into the saucepan. Cook for 2 more minutes, whisking constantly. Remove from heat. Stir in butter, vanilla, and the 1 ½ cups of untoasted shredded coconut.
6. Chill Filling: Pour the hot filling into the cooled pie shell. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 4 hours, or overnight.
Step 3: Assemble the Pie
1. Whip Cream: Just before serving, in a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Top the Pie: Spread or pipe the whipped cream over the chilled filling.
3. Garnish: Generously sprinkle with the reserved toasted coconut.
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