Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 4-5 tablespoons ice water
For the filling:
- 1 cup sweetened shredded coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes for garnish
Instructions
- Prepare the Crust: Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. Wrap and refrigerate for 30 minutes.
- Bake the Crust: Roll out dough on a floured surface to fit a 9-inch pie plate. Trim and flute edges. Bake at 425°F (220°C) for 8-10 minutes until lightly golden. Allow to cool completely.
- Create the Filling: Toast coconut flakes until golden brown, then set aside. Heat half-and-half in a saucepan until simmering. In a separate bowl, whisk together eggs, sugar, flour, and salt. Gradually whisk hot half-and-half into egg mixture. Return to saucepan and cook, stirring constantly, until thickened. Remove from heat and stir in vanilla and half the toasted coconut.
- Assemble the Pie: Pour the warm filling into cooled crust. Cover surface directly with plastic wrap and refrigerate until completely set, about 4 hours or overnight.
- Add the Finishing Touch: Whip cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over chilled filling and garnish with remaining toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes