Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup cold unsalted butter, cubed (113g)
  • 0.25 tsp salt
  • 4 tbsp ice water
  • 1 cup heavy cream (240ml)
  • 0.75 cup granulated sugar (150g)
  • 0.25 cup cornstarch (30g)
  • 4 large egg yolks
  • 1 cup sweetened shredded coconut, toasted
  • 2 tbsp unsalted butter
  • 1 tsp vanilla bean paste
  • 4 large egg whites
  • 0.5 tsp cream of tartar
  • 0.5 cup superfine sugar (100g)

Instructions:

  1. Prepare and blind bake the crust: Roll out dough, fit to a 9-inch pie plate, and chill for 30 minutes. Line with parchment, fill with pie weights, and bake at 400°F until edges are golden. Remove weights and finish baking until the bottom is dry and mahogany-colored.
  2. Temper the custard: Whisk room temp egg yolks, granulated sugar, and cornstarch in a heat-proof bowl until pale. Simmer milk and cream in a heavy-bottomed saucepan. Gradually ladle hot milk into the egg mixture while whisking constantly to raise the temperature without curdling.
  3. Thicken the filling: Return the mixture to the saucepan over medium heat. Whisk constantly until thick and large bubbles 'burp' to the surface. Remove from heat and stir in 2 tbsp butter, vanilla, and 1 cup toasted coconut.
  4. Assemble and chill: Pour the custard into the baked crust. Top with prepared meringue or whipped cream and chill for 4-6 hours to set before serving.