Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup cold unsalted butter, cubed (113g)
  • 0.25 tsp salt
  • 4 tbsp ice water
  • 0.75 cup granulated sugar (150g)
  • 0.33 cup cornstarch (40g)
  • 2 cups whole milk (475ml)
  • 0.5 cup heavy cream (120ml)
  • 4 large egg yolks
  • 1 cup sweetened shredded coconut (95g)
  • 1 tbsp unsalted butter (14g)
  • 1 tsp pure vanilla extract
  • 0.5 tsp coconut extract
  • 4 large egg whites
  • 0.5 tsp cream of tartar
  • 0.5 cup granulated sugar (100g)
  • 0.5 cup toasted shredded coconut (45g)

Instructions:

  1. Prepare the crust by mixing flour, salt, and cubed butter. Add ice water until dough forms. Roll out and fit into a 9-inch pie plate.
  2. Blind bake the crust at 400°F (204°C) with pie weights for 15 minutes, then remove weights and bake for 5 more minutes until dry and golden. Let cool completely.
  3. In a heavy-bottomed saucepan, whisk together 150g sugar and cornstarch. Gradually whisk in the whole milk and heavy cream until smooth.
  4. Cook over medium heat, whisking constantly, until the mixture thickens and reaches 203°F (95°C) to fully hydrate the starch.
  5. Temper the yolks by slowly whisking one cup of the hot milk mixture into the yolks. Gradually whisk the egg mixture back into the saucepan.
  6. Remove from heat and stir in 14g butter, vanilla, coconut extract, and 1 cup shredded coconut. Pour the hot custard into the prepared pie crust.
  7. Whip egg whites with cream of tartar and 100g sugar until stiff peaks form. Spread the meringue over the hot custard to anchor it.
  8. Brown the meringue using a kitchen torch or oven broiler. Garnish with toasted coconut and chill for at least 4 hours before serving.