Ingredients

1 ¼ cups (163g) all-purpose flour (divided)

½ teaspoon salt

½ cup (112g) cold unsalted butter (cut into ½ inch cubes)

2-4 tablespoons ice water

4 large egg yolks, room temperature

¾ cup (143g) granulated sugar

3 ½ tablespoons (20g) cornstarch

½ teaspoon salt

1 cup (240ml) whole milk

1 can (13.5 oz) full-fat coconut milk (1 ¾ cups)

1 can (14 oz) sweetened condensed milk (1 ¼ cups)

2 teaspoons coconut extract

1 ½ cups sweetened shredded coconut

1 cup (240ml) heavy whipping cream (cold)

4 tablespoons (29g) powdered sugar

¾ teaspoon vanilla extract

Instructions

Step 1: In a food processor, pulse ¾ cup (98g) flour and ½ teaspoon salt 2-3 times. Scatter cold butter cubes over the flour and pulse until crumbly and coated, about 15 seconds.

Step 2: Add the remaining ½ cup (65g) flour and pulse a few more times until the mixture looks sandy with mostly evenly distributed crumbs.

Step 3: Transfer the mixture to a medium bowl. Add 2 tablespoons of ice water and gently fold with a spatula until larger dough clusters form. Add 1-2 more tablespoons of water if needed until the dough holds together.

Step 4: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Step 5: When ready, roll out the chilled dough between two pieces of parchment paper to fit a 9-inch deep-dish pie plate. Lift the dough using parchment paper, fit it into the pie plate, and gently shape it. Prick the crust with a fork to prevent bubbling.

Step 6: Chill the crust in the refrigerator for 2-3 hours or freeze for 20 minutes to keep it cold before baking.

Step 7: Preheat oven to 350°F (180°C). Line the crust with parchment paper and fill with pie weights, dry rice, or beans. Bake for 20-25 minutes until edges begin to brown.

Step 8: Remove parchment and weights, bake for an additional 5-10 minutes until golden. Cool completely before filling. Refrigerate if needed to speed cooling.

Step 9: Whisk egg yolks in a medium bowl until smooth. In a saucepan, combine sugar, cornstarch, and ½ teaspoon salt. Whisk in whole milk, coconut milk, and sweetened condensed milk.

Step 10: Heat the milk mixture over medium heat, whisking constantly until it begins to simmer.

Step 11: Temper the eggs by slowly whisking a small amount of the hot milk mixture into the yolks, then gradually whisk the egg mixture back into the saucepan.

Step 12: Continue whisking until the mixture thickens and boils. Boil for 1 minute, then remove from heat and stir in coconut extract and shredded coconut.

Step 13: Pour the filling into the cooled pie crust and spread evenly. Press plastic wrap directly onto the pie and refrigerate for 4–6 hours until set.

Step 14: Remove plastic wrap. In a large bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Step 15: Pipe or spread whipped cream over the pie. Garnish with additional coconut flakes if desired before serving.

Tips & Variations

For a nuttier crust, substitute some flour with ground almonds or finely crushed graham crackers.

Use fresh coconut flakes toasted lightly for garnish to enhance texture and flavor.

If you don’t have coconut extract, a vanilla extract substitute will still give a delicious taste.

For a dairy-free version, use coconut cream instead of heavy cream for whipping.

FAQs

Can I make the crust ahead of time?

Yes, the dough disc can be refrigerated for up to 2 days before rolling out and baking. You can also freeze it for longer storage.

How do I prevent the pie crust from becoming soggy?

Baking the crust with parchment and pie weights ensures it stays crisp. Also, allow the crust to cool completely before adding the filling to avoid moisture softening it.