Servings: 8 slices
Calories: 420kcal
Cost: 15$
Equipment
- 🥧 9-inch pie plate
- 🍳 Medium saucepan
- 🥄 Whisk
- 🥣 Mixing bowls
- 🎛️ Stand mixer or hand mixer
- 🌡️ Kitchen thermometer
- 🧊 Plastic wrap
Ingredients
- For the crust:
- 1 ½ cups 🥧 all-purpose flour
- ¼ tsp 🧂 salt
- ½ cup 🧈 cold butter cubed
- 4-5 tbsp ❄️ ice water
- For the filling:
- 2 cups 🥛 whole milk
- 1 cup 🥥 coconut milk
- 4 🥚 large egg yolks
- ⅔ cup 🍯 granulated sugar
- ¼ cup 🌾 cornstarch
- ¼ tsp 🧂 salt
- 1 ½ cups 🥥 sweetened flaked coconut
- 3 tbsp 🧈 butter
- 1 tsp 🌺 vanilla extract
- For the topping:
- 2 cups 🥛 heavy whipping cream
- ¼ cup 🍯 powdered sugar
- ½ tsp 🌺 teaspoon vanilla extract
- ½ cup 🥥 toasted coconut
Instructions
- For the crust:
- Mix flour and salt.
- Cut in cold butter until crumbly.
- Gradually add ice water until dough forms.
- Chill 1 hour.
- Roll out, fit into pie plate.
- Blind bake at 375°F for 15-20 minutes.
- For the filling:
- Combine milk and coconut milk in saucepan.
- Whisk egg yolks, sugar, cornstarch, and salt separately.
- Slowly add hot milk to egg mixture, whisking constantly.
- Return to saucepan, cook until thickened (about 5 minutes).
- Remove from heat, add butter, vanilla, and coconut.
- Pour into cooled crust.
- Cover surface with plastic wrap.
- Chill 4 hours or overnight.
- For the topping:
- Whip cream until soft peaks form.
- Add sugar and vanilla.
- Continue whipping to stiff peaks.
- Spread over chilled filling.
- Sprinkle with toasted coconut.
Notes
Recipe Notes: 🌟 Toast coconut at 350°F for 5-7 minutes until golden 🌟 Chill bowl and beaters for best whipped cream 🌟 Don't skip blind baking the crust 🌟 Strain custard for extra smoothness
Storage Tips: ❄️ Refrigerate up to 3 days 🥧 Best served within 24 hours ❌ Don't freeze
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 155mg | Sodium: 290mg | Sugar: 24g
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