1 and 1/4cupsall purpose flourfluffed, spooned and levelled
1/2cupcold butter cut into cubes
3 to 4Tablespoonscold water
2cupscoconut milk *
toasted coconutfor topping
whipped creamfor topping
In a medium bowl, stir together the flour, sugar and salt.
Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
Gradually add in cold water, stirring each time until you can press it together.
Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat the oven to 425 degrees Fahrenheit and roll out the dough to fit a 9" pie plate.
Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.
Combine coconut milk, sugar, eggs, and corn starch in a large saucepan. Whisk thoroughly until combined.
Cook over medium heat, add in coconut and vanilla extacts, whisking frequently, until very thick. This can take up to 10 or 15 minutes -- be patient! You don't want to increase the heat too much and risk a lumpy filling.
Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
Garnish with whipped cream and toasted coconut as desired and serve.
*You can absolutely use regular milk for this recipe and increase the coconut extract to 2 teaspoons.Originally Posted on April 10, 2019Updated on August 5, 2022