Old-Fashioned Coconut Cream Pie

Ingredients

• 1 9-inch unbaked flaky pie crust
• 400 ml full-fat coconut milk (not coconut cream)
• 240 g whole milk
• 130 g granulated sugar
• 40 g all-purpose flour
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1/4 teaspoon salt
• 1 tablespoon butter (salted or unsalted)
• 80 g shredded coconut (sweetened or unsweetened)
• 180 g heavy cream
• 1 Tbsp powdered sugar
• Toasted coconut flakes or shreds

Instructions

1. 1

   Roll cold pie dough into a 12-inch/30cm circle on a lightly floured surface. Drape it into a 9-inch pie plate. Cut off any excess dough around the pie dish to make it even, but leave a bit of an overhang. Roll the overhanging dough under the edge to make a thick border.

2. 2

   Flute the edges, then chill the pastry for at least 20 minutes while preheating the oven to 425°F (220°C).

3. 3

   Prick the bottom of the pie crust all over with a fork. Line the crust with parchment paper and fill it with pie weights. Bake for around 10-15 minutes until the edges of the pie crust are lightly browned.

4. 4

   Remove it from the oven and lift off the parchment paper and weights. Lower the oven temperature to 375°F (190°C).

5. 5

   Dock the pastry with a fork. Place the pastry back in the oven for a further 15-20 minutes until it's golden brown and crisp looking. Let the pie shell cool down completely.

6. 6

   --- Filling ---

7. 7

   In a medium saucepan, add the coconut milk, whole milk, egg yolks, vanilla, sugar, flour and salt. Whisk it all together until smooth. Place saucepan over medium heat.

8. 8

   Whisk it continuously as the mixture comes to a boil and thickens. Once the mixture is bubbling and thick, lower the heat to medium-low heat and let it boil for two minutes, whisking the whole time. This step is important or else the custard won't set.

9. 9

   Remove the custard from the heat and stir through the shredded coconut and butter. Pour the custard into the baked crust.

10. 10

    You can cover the coconut filling with a piece of plastic wrap, and gently press it onto it. This stops a skin from forming. This isn't a necessity though.

11. 11

    Let the pie cool to room temperature, then chill it in the refrigerator for at least 4 hours until firm. When ready to serve, layer whipped cream on top of the pie.

12. 12

    --- Whipped cream ---

13. 13

    In a bowl combine heavy cream and powdered sugar. Whip it with an electric mixer on medium-high speed until soft peaks form.

14. 14

    Dollop the cream or pipe it around the edge of the pie. Sprinkle over a little toasted coconut for garnish.