Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ cup Unsalted Butter (very cold, cubed)
  • 1 teaspoon Granulated Sugar
  • ¼ teaspoon Fine Sea Salt (for crust)
  • 4 to 5 tablespoons Ice Water (plus 1-2 tbsp extra, if needed)
  • 4 Large Eggs
  • 1 cup Granulated Sugar (for filling)
  • ½ teaspoon Fine Sea Salt (for filling)
  • ¼ cup Unsalted Butter (melted and slightly cooled)
  • ½ cup Whole Milk (or evaporated milk for extra richness)
  • 1 ½ teaspoons Vanilla Extract
  • 1 ½ cups Sweetened, Flaked Coconut

Instructions:

  1. Prepare the Dough: In a large bowl, whisk the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Add Liquid: Gradually drizzle in the ice water, mixing lightly with a fork until the dough just comes together. Form the dough into a flat disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer and fit the dough into the 9-inch pie plate. Trim and crimp the edges neatly.
  4. Blind Bake (Par-Bake): Prick the bottom of the crust (docking). Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and paper. Return the crust to the oven for 5-7 minutes until the base is dry. Reduce oven temperature to 350°F (175°C).
  5. Combine Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and salt until smooth. Whisk in the slightly cooled melted butter, whole milk, and vanilla extract until just combined.
  6. Fold in Coconut: Gently fold the flaked coconut into the custard mixture using a rubber spatula. Ensure the coconut is evenly distributed.
  7. Fill and Bake: Pour the entire filling into the prepared, pre-baked pie crust. Place the pie in the preheated 350°F (175°C) oven. Bake for 40–45 minutes. If the crust edges brown too quickly, cover them loosely with aluminium foil halfway through baking.
  8. Cool Completely: Transfer the baked pie to a wire rack. Crucially, let the pie cool completely and set for a minimum of 3 hours before slicing, allowing the custard structure to fully solidify.