Ingredients:

  • 1 ¼ cups All-Purpose (Plain) Flour
  • 1 Tbsp Granulated Sugar (for crust)
  • ½ tsp Fine Sea Salt (for crust)
  • ½ cup Unsalted Butter, chilled, cut into ½-inch cubes
  • 3–4 Tbsp Ice Water
  • 1 (15 oz) can Cream of Coconut (e.g., Coco López)
  • 1 cup Evaporated Milk
  • 3 large Egg Yolks, at room temperature
  • 1 large Whole Egg, at room temperature
  • ¼ cup Granulated Sugar (for filling)
  • 3 Tbsp Cornstarch (Maize Starch)
  • 1 tsp Vanilla Extract
  • ½ cup Shredded Coconut (optional)
  • Pinch Salt (for filling)
  • 1 cup Double Cream (Heavy Whipping Cream), chilled
  • 2 Tbsp Icing Sugar (Confectioner's Sugar)
  • ½ cup Toasted Coconut Flakes (for garnish)

Instructions:

  1. Phase 1: Prepare and Blind Bake the Pastry Shell. Combine flour, sugar, and salt in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
  2. Gradually add ice water, mixing just until the dough comes together. Form the dough into a disc, wrap tightly, and chill in the refrigerator for at least 60 minutes.
  3. Roll the chilled dough out to a 12-inch circle. Carefully fit it into the 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.
  4. Blind Bake: Line the pastry with parchment paper, fill with pie weights. Bake at 375°F / 190°C for 15 minutes. Remove weights and paper, and bake for an additional 8–10 minutes until lightly golden and set. Cool slightly.
  5. Phase 2: Create the Creamy Filling. In a bowl, whisk together the egg yolks, whole egg, granulated sugar, cornstarch, and salt until smooth. Set aside.
  6. In a medium saucepan, combine the Cream of Coconut and the evaporated milk over medium heat. Bring to a gentle simmer, stirring constantly.
  7. Temper the Eggs: Very slowly drizzle about one cup of the hot liquid mixture into the egg mixture while whisking vigorously to prevent scrambling.
  8. Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot liquid. Cook over medium-low heat, stirring continuously, until the custard thickens significantly and coats the back of the spatula (about 5–7 minutes). Remove from heat.
  9. Finish the Filling: Stir in the vanilla extract and the optional shredded coconut.
  10. Phase 3: Bake and Set the Pie. Pour the warm filling directly into the pre-baked, cooled pie crust.
  11. Bake Gently: Return the pie to the oven. Reduce the temperature to 325°F / 160°C. Bake for 25–30 minutes, or until the edges are set and the centre has a slight wobble (like firm jelly).
  12. Cool completely on a wire rack for 2 hours at room temperature.
  13. Chill Completely: Transfer the cooled pie to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow the custard to fully set.
  14. Phase 4: Finishing and Serving. Just before serving, beat the double cream with the icing sugar until stiff peaks form.
  15. Pipe or spoon the whipped cream onto the chilled pie. Garnish liberally with toasted coconut flakes. Slice and enjoy.