Coconut Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the Coconut Filling:</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g sweetened shredded coconut</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">50g coconut flakes, toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Baking sheet (for toasting coconut)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the pie crust. In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse meal with some pea-sized pieces. Cold butter is essential as it creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in 4 tablespoons of ice water, mixing gently with a fork until the dough begins to come together. Add more water if needed, but only 1 tablespoon at a time - too much water will make your crust tough. The dough should hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness and a diameter of 30cm. Carefully transfer to your pie dish, gently pressing it into the corners. Trim excess dough, leaving a 2cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until golden brown. The blind baking ensures your crust won't become soggy once filled with the custard. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the coconut filling, combine coconut milk, whole milk, half the sugar, and salt in a medium saucepan. Heat over medium until steaming but not boiling. Meanwhile, in a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth and pale yellow.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Temper the egg mixture by slowly pouring about 120ml of the hot milk mixture into the eggs while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour this mixture back into the saucepan with the remaining milk.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook over medium heat, whisking constantly, until the mixture thickens significantly and begins to bubble, about 4-5 minutes. It should coat the back of a spoon and hold a line when you run your finger through it. Continue cooking for 1 more minute after bubbling begins - this fully activates the cornstarch and prevents a starchy taste.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any lumps. Immediately stir in butter, vanilla extract, and shredded coconut. The residual heat will melt the butter, adding richness and silkiness to your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm filling into your cooled pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the pie chills, toast the coconut flakes. Spread them on a baking sheet and bake at 160°C (325°F) for 5-8 minutes, stirring occasionally, until golden brown. Watch carefully as coconut can burn quickly! Cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, prepare the topping. In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Starting with cold equipment and ingredients helps achieve maximum volume in your whipped cream.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove the chilled pie from the refrigerator and discard the plastic wrap. Spread or pipe the whipped cream over the filling, creating decorative swirls if desired. Sprinkle generously with the toasted coconut flakes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For clean slices, dip your knife in hot water and wipe dry between cuts. Serve immediately or refrigerate until ready to serve. Your coconut cream pie will keep for up to 3 days refrigerated, though the crust may soften slightly over time.</li></ol>