Tool

• 9‑inch deep‑dish pie plate

• Pie weights

Ingredients

For the Pie Crust

• 1 pie crust, homemade or store‑bought

• 1 large egg

• 1 tablespoon heavy cream

For the Filling

• 2 large eggs

• 2 large egg yolks

• 1½ cups coconut milk (360mL)

• 1½ cups half‑and‑half or whole milk (360mL)

• 1 cup granulated sugar (200g)

• 5 tablespoons cornstarch (40g)

• ¼ teaspoon salt

• ¼ cup unsalted butter, cubed (57g)

• 1⅓ cups sweetened shredded toasted coconut (100g), plus more for serving

For the Whipped Cream Topping

• 2 cups cold heavy whipping cream (480mL)

• ¼ cup confectioners’ sugar (30g)

• 2 teaspoons vanilla extract

Direction

For the Pie Crust:

1. On a lightly floured surface, roll the pie crust into a 13‑inch circle, working from the center outward and turning the dough as needed to prevent sticking.

2. Roll the dough onto your rolling pin, then unroll it into the pie plate without stretching.

3. Press the dough into the pan and trim the excess, leaving a 1‑inch overhang. Fold the edge under and crimp with your fingers or a fork.

4. Refrigerate the crust for 1 hour, or freeze for 30 minutes.

5. While the crust chills, preheat the oven to 425°F.

6. Line the crust with parchment paper, then press aluminum foil over it, molding it against the sides. Fill with pie weights or dry beans.

7. Bake for 15–25 minutes, until the edges are golden.

8. In a small bowl, whisk together the egg and heavy cream for the egg wash.

9. Carefully remove the parchment, foil, and pie weights.

10. Prick the bottom of the crust 10–12 times with a fork, brush with egg wash, and tent the edges with foil.

11. Bake for another 10–15 minutes, until the crust is golden all over.

For the Filling:

12. In a medium heat‑proof bowl, whisk together the eggs and egg yolks; set aside.

13. In a small pot, combine the coconut milk and half‑and‑half (or whole milk). Warm over medium heat, stirring occasionally, until the coconut solids dissolve, 3–5 minutes.

14. In a separate medium pot, whisk together the sugar, cornstarch, and salt.

15. Pour in the warm milk mixture and whisk until smooth.

16. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens, about 5 minutes. It should coat the back of a spoon. Remove from heat.

17. Temper the eggs: slowly drizzle 1 cup of the hot mixture into the eggs while whisking vigorously.

18. Pour the tempered egg mixture back into the pot while whisking.

19. Return to medium heat and cook, whisking frequently, until thick enough that the whisk leaves visible trails — about 2–3 minutes. Remove from heat.

20. Add the butter and stir until melted.

21. Mix in the toasted coconut. Let the filling cool for 10 minutes.

22. Pour into the baked pie shell, smooth the top, cover, and refrigerate for at least 6 hours, preferably overnight.

For the Whipped Cream Topping:

23. When ready to serve, add the heavy cream, confectioners’ sugar, and vanilla to a stand mixer fitted with the whisk attachment.

24. Beat on high until soft peaks form, about 2 minutes.

25. Dollop or spread the whipped cream over the chilled pie.

26. Finish with extra toasted coconut, if desired.

Nutrition -

(Per Serving)

Calories: 747kcal Carbohydrates: 56g Protein: 9g Fat: 56g Saturated Fat: 36g Polyunsaturated Fat: 3g Monounsaturated Fat: 13g Trans Fat: 0.2g Cholesterol: 213mg Sodium: 277mg Potassium: 315mg Fiber: 1g Sugar: 39g Vitamin A: 1398IU Vitamin C: 1mg Calcium: 121mg Iron: 3mg