It’s rich and creamy and packed with coconut flavor—and our easy technique means the silky custard sets up perfectly and the pie slices neatly.
Tips for Working With Pie Dough
Start with cold ingredients. Chilled butter and ice-cold water keep the dough as flaky as possible. If you want to take it one step further, you can measure your flour and chill it for a few hours in the refrigerator before using it.
Don’t overwork the dough. When you add the butter to the dry ingredients, mix it just until the butter is the size of large peas. When you add the water, mix the dough just until it clumps together when pressed between your fingers.
Keep the dough cold as you work. If the dough feels warm or sticky at any point, pop it into the refrigerator or freezer for a few minutes until it firms up again. Cold dough is less likely to crack or have holes when it bakes.
Blind Baking the Pie Crust
Baking a pie crust before adding the filling and baking again is called blind baking. Lining unbaked crust with aluminum foil or parchment paper and filling it with pie weights or dried beans prevents the crust from puffing up as it bakes. Cook with the pie weights until the crust is dry and golden.
Let the pie weights or dried beans cool and store them for the next time you bake a pie.
Ingredients
1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate
½ cup sugar
⅓ cup cornstarch
¼ teaspoon salt
1 cup whole milk
1 can (14 ounces) coconut milk
4 large egg yolks
½ cup sweetened shredded coconut, toasted
Directions
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