A rich and luscious tropical dessert with a buttery homemade pie crust, silky coconut filling, and a delightful topping.
Ingredients
Scale:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup ice water
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups full-fat coconut milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1/4 cup toasted coconut flakes
Instructions
Prepare the Pie Crust: In a large bowl, combine flour, sugar, and salt. Add chilled butter cubes and cut in using a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Do not overmix.
Chill the Dough: Flatten dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Preheat and Roll: Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trimming the excess and crimping the edges.
Blind Bake: Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for an additional 10 minutes until golden. Let it cool completely.
Prepare the Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add coconut milk while whisking constantly. Place over medium heat and cook until the mixture thickens and begins to boil, approximately 5-7 minutes.
Add Egg Yolks: In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks while whisking to temper them. Return all to the saucepan and cook for another 2 minutes.
Finish the Filling: Remove from heat, and stir in vanilla and shredded coconut. Pour the filling into the baked pastry shell and smooth the top. Refrigerate until firm, at least 4 hours.
Prepare the Topping: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted coconut flakes.
