Coconut Cream Pie with Flaky Crust

🧂 Ingredients:

For the crust:

• 1 ¼ cups (160 g) all-purpose flour

• ½ tsp salt

• ½ cup (115 g) unsalted butter, cold and cut into cubes

• 3–5 tbsp ice water

For the coconut cream filling:

• 1 can (400 ml) coconut milk (full fat)

• 1 cup (240 ml) whole milk

• ¾ cup (150 g) granulated sugar

• ¼ cup (30 g) cornstarch

• ¼ tsp salt

• 4 large egg yolks

• 1 ½ cups (120 g) sweetened shredded coconut

• 2 tbsp (30 g) unsalted butter

• 1 tsp vanilla extract

For the topping:

• 1 cup (240 ml) heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• Toasted coconut flakes (optional, for garnish)

🍽️ Instructions:

Step 1: Make the crust

1. In a bowl, mix the flour and salt.

2. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together.

4. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

5. Roll out the dough on a floured surface and place it into a 9-inch pie pan.

6. Prick the bottom with a fork, line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes.

7. Remove the weights and paper, and bake for another 10–15 minutes until golden. Let it cool.

Step 2: Make the coconut filling

1. In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks.

2. Cook over medium heat, whisking constantly, until the mixture thickens (about 5–8 minutes).

3. Remove from heat and stir in shredded coconut, butter, and vanilla.

4. Pour the filling into the cooled pie crust and smooth the top.

5. Chill for at least 4 hours or until set.

Step 3: Prepare the whipped cream

1. In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.

2. Spread or pipe over the chilled coconut filling.

3. Sprinkle with toasted coconut flakes if desired.

✅ Tips:

• For extra flavor, toast the shredded coconut before adding it to the filling.

• The pie is best served chilled and stored in the fridge.