Ingredients:
- 1 ½ cups All-Purpose Flour
- ½ cup Unsalted Butter, very cold, cubed
- ¼ cup Granulated Sugar (for crust)
- ½ teaspoon Fine Sea Salt (for crust)
- 1 Large Egg Yolk
- 1–2 tablespoons Ice Water
- 1 ½ cups Sweetened Flaked Coconut, lightly toasted
- 3 whole Large Eggs
- 1 extra Large Egg Yolk
- ¾ cup Granulated Sugar (for filling)
- 1 cup Heavy Cream (35% fat)
- ½ cup Whole Milk
- ¼ cup Unsalted Butter, melted and cooled
- 1 teaspoon Vanilla Extract
- Pinch of Fine Sea Salt
- 1 tablespoon Dark Rum or ½ teaspoon Lemon Zest (Optional Accent)
Instructions:
- Prepare the Pâte Sablée: Pulse dry ingredients (flour, sugar, salt) in a food processor or mix by hand. Cut in cold butter until mixture resembles coarse crumbs. Mix in the egg yolk and a splash of water until dough just comes together.
- Chill & Roll: Form dough into a disc, wrap, and chill for at least 1 hour. Roll out the dough and carefully fit it into the 9-inch pie dish. Trim edges and crimp decoratively. Return the lined shell to the freezer for 15 minutes.
- Blind Bake (Crucial Step): Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and pie weights/dried beans. Blind bake for 15 minutes. Remove weights and paper, and bake for another 5-7 minutes until the base is pale golden. Let cool slightly.
- Prepare the Filling: Gently whisk the 3 whole eggs and extra yolk with the filling sugar until pale. Slowly whisk in the heavy cream, milk, melted butter, vanilla, salt, and optional rum/zest until just combined—do not over-whisk.
- Assemble & Toast Coconut: Gently fold in the toasted flaked coconut, ensuring even distribution. Pour the liquid filling into the warm pre-baked crust.
- The Bake: Reduce the oven temperature to 350°F (175°C). Bake for 45–55 minutes. The pie is done when the edges are set and lightly browned, and the centre has only a very slight wobble.
- Cooling & Serving: Cool completely on a wire rack for at least 2 hours before slicing to allow the custard to fully set.