Ingredients
Scale
- 1 ¼ cups (163g) all-purpose flour (divided)
- ½ teaspoon salt
- ½ cup (112g) unsalted butter (cold, cut into ½ inch cubes)
- 2-4 tablespoons ice water
- 4 large egg yolks (room temperature)
- ¾ cup (143g) granulated sugar
- 3 ½ tablespoons (20g) cornstarch
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 13.5 ounce can (1 ¾ cups) full-fat coconut milk
- 14 ounce can (1 ¼ cups) sweetened condensed milk
- 2 teaspoons coconut extract
- 1 ½ cups sweetened shredded coconut
- 1 cup (240ml) heavy whipping cream (cold)
- 4 tablespoons (29g) powdered sugar
- ¾ teaspoon vanilla extract
Instructions
- Prepare the crust by combining the flour and salt in a food processor.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water gradually, mixing until the dough comes together.
- Press the dough into a pie pan and refrigerate for at least 30 minutes.
- Preheat the oven and bake the crust until golden brown, then set aside to cool.
- In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt.
- Gradually add whole milk and coconut milk, cooking over medium heat, stirring until thickened.
- Remove from heat and stir in coconut extract and shredded coconut.
- Pour the filling into the cooled crust and chill until set.
- Whip the cream with powdered sugar and vanilla until soft peaks form, then spread over the pie.
Notes
Chill the pie for several hours or overnight for best flavor and texture.
Feel free to top with toasted coconut for added texture and flavor.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 27g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.