Coconut Cream Pie

Makes 15cm/6inch pie

Ingredients

• For the pie crust;

  • 1/2 recipe of All Butter Pie Crust

• For the filling;

  • 150 ml milk

  • 50 gr shredded coconut

  • 150 ml coconut milk, full fat

  • 1 large egg

  • 12 gr cornstarch

  • 1 tsp vanilla extract

  • Pinch of salt

  • 50 gr sugar

• For the cream topping;

  • 120 ml heavy cream, cold

  • 10 gr powdered sugar

• Extra topping;

  • Coconut flakes, toasted

Instructions

1. Blind bake the pie crust according to instructions. Leave it to completely cool.

2. For the filling, in a small bowl soak shredded coconut in milk. Cover the bowl with cling film and leave it to rest in the fridge for at least an hour, preferably overnight.

3. Strain the milk/coconut mixture through a fine-mesh sieve, collecting the milk in a medium-sized pot. Add the rest of the ingredients to the same pot, and whisk to combine. Bring the pot to the stove and cook over medium heat, until the mixture thickens.

4. Pour the filling into the cooled pie crust and cover the surface of the filling with cling film. Making sure that cling film completely touches the filling. Leave it to set in the fridge for 2-3 hours.

5. In a medium-sized bowl, beat heavy cream and powdered sugar with a hand mixer until soft peaks.

6. Top the chilled pie with cream and decorate with toasted coconut flakes. Enjoy!