Ingredients

• For the crust

• Flaky pie dough, chilled (SEE MY RECIPE)
• All-purpose flour, for dusting

• For the coconut custard

• 1 ½ cups sweetened, shredded coconut
• 1 cup whole milk
• 13oz - 400ml full-fat coconut milk (no sugar)
• ¾ cup - 130g white sugar
• 1 pinch fine salt
• 2 large eggs
• 2 large egg yolks
• ¼ cup - 30g cornstarch (flour)
• 3 tbsp unsalted butter
• 1 ½ tsp vanilla extract

• For the topping

• 1 ⅓ cups cold heavy cream
• 3 tbsp powdered sugar
• 1 ½ tsp vanilla extract
• ¼ cup coconut flakes

How To Make Perfect Flaky Pie Crust

Steps

• Step 1

  Let the pie dough sit at room temperature for 10 minutes. On a floured surface, roll the dough into a 12-inch round.

• Step 2

  Transfer to a 9-inch pie dish, trimming the edges to leave a 1-inch overhang. Fold dough back under and crimp edges. Prick the base using a fork. Place in freezer while oven is heating to 400°F – 200°C.

• Step 3

  Line the crust with parchment paper and fill with dried beans or weights. Bake for 15 minutes until lightly golden.

• Step 4

  Remove weights and bake another 10 minutes until golden-brown. Leave to cool.

• Step 5

  For the toasted the coconut, reduce oven temperature to 350°F – 175°C. Spread 1½ cups of shredded coconut on a lined baking tray. If you have space, do both at ones. Spread ¼ cup flaked coconut on a lined baking tray. Bake, stirring every few minutes, until golden, about 12-15 minutes. Leave to cool completely. Transfer to bowls, cover and set aside.

• Step 6

  For the custard, in a saucepan over medium heat, combine whole milk, coconut milk, sugar, and salt. Bring to a gentle simmer for 1-2 minutes, stirring occasionally. Set aside.

• Step 7

  In a medium large mixing bowl, whisk eggs, yolks, and cornstarch until smooth. While whisking, slowly pour 1 cup of the hot milk mixture into the eggs to temper, then pour back into the saucepan. Cook on stove, medium to low heat whisking, until thickened, about 5 minutes.
  Remove from heat and stir in butter and vanilla. Fold in toasted coconut. Pour custard into the crust and smooth the surface. Cover with plastic wrap and chill for at least 6 hours, ideally overnight so it sets firmly.

• Step 8

  To finish the pie, whisk the cold cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the custard, creating swoops for a decorative finish. Sprinkle the toasted coconut flakes on top. Slice, serve and you know the rest!