Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • ½ teaspoon Fine Sea Salt
  • 8 tablespoons Unsalted Butter, very cold and cubed
  • 4–6 tablespoons Ice Water
  • 1 cup Shredded, Sweetened Coconut Flakes
  • ½ cup Pecan Halves or Pieces
  • 8 oz Cream Cheese, full-fat, softened to room temperature
  • 1 cup Granulated Sugar
  • 4 large Eggs, separated
  • 1 cup Heavy Cream
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon All-Purpose Flour (for filling)
  • 1 ½ cups Heavy Cream (for topping), chilled
  • ¼ cup Confectioners' Sugar
  • ½ teaspoon Pure Vanilla Extract (for topping)

Instructions:

  1. Make the Pastry: Combine 1 ¼ cups flour, 2 tablespoons sugar, and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add ice water until the dough comes together.
  2. Chill: Form the dough into a disc, wrap tightly, and chill in the refrigerator for at least 45 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough out to an 11-inch circle and transfer to the 9-inch pie plate. Crimp the edges.
  4. Blind Bake Prep: Line the crust with parchment paper and fill with pie weights or dried beans.
  5. Bake Initial Crust: Bake at 400°F (200°C) for 15 minutes. Remove the weights and parchment. Prick the bottom with a fork, return to the oven, and bake for another 5–7 minutes until lightly golden. Allow to cool slightly.
  6. Toast Nuts and Coconut: Spread pecans and coconut on a baking sheet. Toast at 350°F (175°C) for 5-8 minutes until fragrant and lightly coloured. Set aside.
  7. Cream the Base: In a large bowl, beat the softened cream cheese and 1 cup of sugar together until completely smooth and fluffy (about 3 minutes).
  8. Add Yolks and Flavour: Beat in the four egg yolks one at a time, followed by 1 teaspoon of vanilla extract and 1 tablespoon of flour. Mix until just combined.
  9. Incorporate Dairy: Slowly mix in 1 cup of heavy cream until the filling is uniform.
  10. Fold in Texture: Gently fold in the toasted coconut and pecans.
  11. Pour and Bake: Pour the filling into the partially baked crust. Reduce oven temperature to 325°F (160°C). Bake for 35–40 minutes until the edges are set and the centre has a slight wobble.
  12. Cool Completely: Remove the pie and allow it to cool to room temperature (about 2 hours).
  13. Chill for Setting: Cover loosely and transfer the pie to the refrigerator to chill and set completely for a minimum of 4 hours, or ideally overnight.
  14. Prepare Topping: Just before serving, whisk the chilled heavy cream (1 ½ cups), confectioners’ sugar, and ½ teaspoon vanilla until stiff peaks form.
  15. Serve: Top the chilled pie with the whipped cream and garnish with extra toasted pecans and coconut.