Coconut Pie

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl, mix flour, 50 grams of sugar, and salt. Add cold butter and mix until crumbly.
3. Add ice water gradually to the flour mixture, mixing until dough forms. Wrap and chill for 30 minutes.
4. Roll out the dough on a floured surface and fit it into a pie dish. Trim and crimp the edges.
5. Blind bake the crust for 15 minutes using pie weights, then remove weights and bake for another 5 minutes.
6. In a saucepan, combine coconut milk, whole milk, and remaining sugar. Heat until sugar dissolves.
7. In a bowl, whisk eggs, cornstarch, and vanilla extract. Gradually add to the milk mixture, stirring constantly.
8. Cook the mixture over medium heat until thickened. Stir in shredded coconut.
9. Pour the coconut filling into the baked crust and smooth the top.
10. Bake the pie for 25-30 minutes until the filling is set. Cool before serving.

Prep

• Chill pie dough for at least 30 minutes before rolling out.