Coconut Cream Pie

Pastry

• 250 g Plain flour
• 25 g Caster sugar
• 1 pinch Fine sea salt
• 125 g Unsalted butter, cold
• 30 ml Whole milk

Coconut custard filling and topping

• 400 ml Coconut milk
• 350 ml Whole milk
• 120 g Caster sugar
• 45 g Cornflour
• 1 pinch Fine sea salt
• 5 Egg yolk
• 25 g Unsalted butter
• 2 tsp Vanilla extract
• 60 g Desiccated coconut
• 300 ml Double cream, well chilled

1. Heat the oven to 190°C (375°F). Put the flour, sugar and salt in a bowl, then rub in the butter until it looks like fine crumbs. Add the milk and bring together into a dough, then press into a disc.
2. Roll the dough out and line a pie dish, pressing it neatly into the corners. Prick the base all over with a fork and chill until firm. This helps prevent shrinkage and keeps the case crisp.
3. Bake the pastry case for 18 to 22 minutes until lightly golden and dry to the touch. If the base puffs, press it down gently with the back of a spoon partway through baking. Cool completely on a rack.
4. Toast the desiccated coconut in a dry frying pan over a medium heat for 3 to 5 minutes, stirring often, until golden and fragrant. Tip onto a plate to cool, then set aside most for topping. Keep a small handful back to stir into the custard if you like a little texture.
5. In a saucepan, whisk together the coconut milk, whole milk, most of the sugar, the cornflour and a pinch of salt until smooth. Warm over a medium heat, whisking, until steaming hot but not boiling. In a bowl, whisk the egg yolks with the remaining sugar.
6. Pour a ladle of the hot milk mixture onto the yolks, whisking constantly, then whisk the yolk mixture back into the saucepan. Cook over a medium-low heat for 3 to 5 minutes, whisking, until thick and bubbling gently. Take off the heat and whisk in the butter and vanilla extract.
7. Whisk in a small handful of the toasted desiccated coconut, if using, then pour the custard into the cooled pastry case. Smooth the top and chill until fully set. It should wobble slightly but hold its shape when sliced.
8. Whip the double cream until it holds soft peaks. Spoon or pipe it over the chilled pie. Finish with the remaining toasted desiccated coconut, then slice and serve.

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