Coconut Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">180g plain flour</li><li class="ingredients-single-item">120g unsalted butter, cold and cubed</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">3-4 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">240ml whole milk</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp unsalted butter</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">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g toasted coconut flakes</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Sieve or fine-mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry crust. In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets create flakiness in your crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Be careful not to overwork the dough or add too much water, as this can make your crust tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll out the chilled dough on a lightly floured surface to about 3mm thickness and large enough to line your pie dish. Carefully transfer to the dish, press into the corners, and trim any excess, leaving a small overhang that you can fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the paper and weights and bake for another 10-12 minutes until the crust is golden and fully cooked. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the coconut filling, combine the coconut milk and whole milk in a medium saucepan and heat over medium heat until hot but not boiling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, in a large heatproof bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth and well combined. This mixture will thicken your custard, with the cornstarch providing structure and the egg yolks adding richness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the milk mixture is hot, slowly pour about a third into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling). Then, pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the custard over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and begins to bubble, about 5-7 minutes. You'll know it's ready when it coats the back of a spoon and a finger drawn through leaves a clear path.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and stir in the vanilla extract, butter, and shredded coconut. The residual heat will melt the butter, adding a silky mouthfeel to your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pass the custard through a sieve into a clean bowl to remove any lumps, then immediately pour into the cooled pie crust. Press a piece of cling film directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or ideally overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To toast the coconut for the topping, spread coconut flakes on a baking sheet and bake at 160°C for 5-7 minutes, stirring halfway through, until golden brown. Watch carefully as coconut can burn quickly! Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to serve, prepare the topping by whipping the double cream with the icing sugar and vanilla extract until it forms soft peaks. The sugar not only sweetens the cream but helps stabilize it so it holds its shape longer.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Spread or pipe the whipped cream over the chilled coconut filling and sprinkle generously with the toasted coconut flakes. The contrast between the creamy filling and the crunchy toasted coconut creates a delightful textural experience.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled and store any leftovers in the refrigerator for up to 3 days, though the crust will soften over time.</li></ol>