Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice-cold water
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 large egg yolks
- 1 cup sweetened condensed milk
- 1 cup heavy cream, whipped
- 1 cup toasted unsweetened shredded coconut
Instructions
- Preheat oven to 375°F (190°C).
- Make the crust: Combine flour and butter in a bowl until crumbly. Gradually add ice-cold water until dough forms. Roll out and place in a pie dish. Bake for 20-25 minutes or until lightly browned.
- Make the filling: In a saucepan, combine heavy cream, sugar, unsweetened shredded coconut, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
- In a separate bowl, whisk together egg yolks and vanilla extract. Gradually add sweetened condensed milk, whisking until smooth.
- Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
- Pour the filling into the baked pie crust and bake for an additional 15-20 minutes or until set.
- Chill the pie in the refrigerator for at least 2 hours.
- Top with whipped cream and toasted coconut flakes before serving.
Notes
Ensure the pie crust is fully baked before adding the filling to prevent it from becoming soggy. Chill the pie thoroughly to allow the flavors to meld together.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 25
- Sodium: 150
- Fat: 30
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 100