Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into small cubes
  • 1/4 cup (60ml) ice water, plus more if needed
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon (1g) salt
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (85g) sweetened shredded coconut
  • Pinch of grated nutmeg (optional)

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in cold butter. Gradually add ice water until the dough comes together.
  2. Chill the Dough: Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle.
  4. Transfer to Pie Plate: Carefully transfer the dough to the pie plate and trim the edges. Crimp the edges decoratively.
  5. Pre-Bake the Crust (Blind Bake): Dock the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake for another 5-10 minutes, until lightly golden. Let cool.
  6. Make the Filling: In a saucepan, heat milk and cream until simmering.
  7. Whisk Eggs and Sugar: In a bowl, whisk together eggs, sugar, and salt.
  8. Temper the Eggs: Slowly drizzle the warm milk mixture into the egg mixture, whisking constantly.
  9. Add Flavor: Stir in vanilla extract and coconut.
  10. Pour Filling into Crust: Pour the coconut custard filling into the pre-baked pie crust. Sprinkle with nutmeg (if using).
  11. Bake the Pie: Bake at 325°F (160°C) for 50-60 minutes, or until the filling is set but still slightly wobbly in the center. If the crust starts to brown too much, cover the edges with foil or a pie shield.
  12. Cool Completely: Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours before slicing.