Coconut Cream Pie

Ingredients

• 250 g plain flour
• 1/2 tsp salt
• 1 tbsp sugar
• 140 g cold unsalted butter
• 5 to 6 tbsp ice water
• 400 ml milk
• 200 ml coconut milk
• 70 g sugar
• 30 g cornstarch
• 2 egg yolks
• 1 tsp vanilla extract
• 50 g desiccated coconut
• 200 ml whipped cream
• 2 tbsp toasted coconut

Method

1. Step 1

   Heat the oven to 190°C and grease a 23 cm pie dish.

2. Step 2

   Rub the flour, salt, sugar, and cold butter together until crumbly, then mix in the ice water until a dough forms.

3. Step 3

   Roll the dough out, line the pie dish, prick the base with a fork, and bake it for 20 to 25 minutes until golden, then cool it completely.

4. Step 4

   Whisk the milk, coconut milk, sugar, cornstarch, and egg yolks in a saucepan until smooth.

5. Step 5

   Cook over medium heat, whisking constantly, until the filling turns thick and creamy.

6. Step 6

   Stir in the vanilla and desiccated coconut, then pour the filling into the cooled crust.

7. Step 7

   Chill until fully cold and set, about 4 hours.

8. Step 8

   Top with whipped cream and toasted coconut, then slice and serve.