Ingredients
INGREDIENTS:
 For the Crust:
1 ball of All-Butter Piecrust (about 1 lb)Â For the Filling:
3/4 cup granulated sugar (150 g)
1/3 cup cornstarch (40 g)
1 Tbsp. all-purpose flour (8 g)
1/2 tsp. salt
1 can (13.5 oz) unsweetened coconut milk (400 ml)
1 cup whole milk (240 ml)
5 large egg yolks
1 1/2 cups sweetened shredded coconut (120 g)
2 Tbsp. unsalted butter (28 g)
2 tsp. vanilla extract For the Topping:
1 1/2 cups heavy cream (360 ml)
2 Tbsp. granulated sugar (25 g)
1 tsp. vanilla extract
Toasted coconut chips, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Roll pie dough into a 13-inch circle and fit into a 9-inch pie plate. Chill for 1 hour.
2. Line crust with parchment and fill with weights. Bake for 16-18 minutes until lightly golden. Remove weights, prick bottom, and bake until golden brown, about 12-14 minutes. Cool.
3. In a saucepan, whisk sugar, cornstarch, and salt. In a measuring cup, whisk coconut milk, whole milk, and egg yolks. Combine and cook over medium heat until boiling, whisking frequently. Boil for 1 minute, then stir in coconut, butter, and vanilla.
4. Pour filling into crust, cover with plastic wrap, and let sit for 1 hour. Refrigerate until set, about 8 hours.
5. Whip cream, sugar, and vanilla until stiff peaks form. Top pie with whipped cream and garnish with toasted coconut chips.
PREP TIME & NUTRITION:
Prep Time: 30 min, Cook Time: 30 min, Total Time: 9 hrs, Servings: 8, Calories: 450, Net Carbs: 30g, Fats: 30g, Protein: 5g