Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup chilled unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 4 tbsp ice water
  • 2 cups full-fat coconut milk
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1.5 cups sweetened flaked coconut
  • 4 large egg whites
  • 0.5 cup granulated sugar
  • 0.25 tsp cream of tartar
  • 0.5 cup unsweetened shredded coconut

Instructions:

  1. Mix flour, sugar, and salt; cut in chilled butter until pea-sized crumbs form. Gradually add ice water until the dough just holds together.
  2. Wrap the dough and refrigerate for 30 minutes. Roll it out to fit a 9-inch pie plate.
  3. Line the crust with parchment paper and weights. Bake at 375°F (190°C) for 12 minutes, remove weights, and bake for another 5 minutes until golden.
  4. Brush the bottom of the crust with a beaten egg white and return to the oven for 2 minutes to create a moisture barrier.
  5. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly stir in the coconut milk.
  6. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble gently.
  7. Whisk egg yolks in a bowl. Slowly pour one ladle of the hot coconut mixture into the yolks while whisking rapidly to temper.
  8. Pour the tempered egg mixture back into the pan. Cook for another 2 minutes. Remove from heat and stir in butter, vanilla, and flaked coconut.
  9. Pour the filling into the pre-baked crust, smooth the top, and refrigerate for at least 4 hours.