Ingredients
Equipment
Method
- Make the crust: In a bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to fit a 9-inch pie plate. Crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until golden brown. Let cool.
- Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks. Gradually whisk milk into the sugar mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in a small amount of hot mixture into the egg yolks, then return the egg yolk mixture to the saucepan. Cook for 1 minute more, stirring constantly.
- Stir in shredded coconut and butter until butter is melted. Stir in vanilla extract. Pour filling into the cooled pie crust. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
- Make the topping: In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread whipped cream over the chilled pie. Sprinkle with toasted coconut.
Notes
To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.