Coconut Custard Pie

Instructions

1. Make the pastry: cut 115 g cold butter into 180 g flour and 4 g salt; stir in 65 ml ice water. Shape a disk and chill 30 minutes.
2. Roll to a 30 cm circle and line a 23 cm pie plate. Crimp and chill the shell 15 minutes while preheating the oven to 375°F (190°C).
3. In a large bowl whisk eggs, sugar, cornstarch and other measured custard ingredients until smooth; blend or whisk vigorously to remove lumps.
4. Pour filling into the unbaked chilled crust. Set pie on a rimmed baking sheet on the lower-middle oven rack.
5. Bake 45–60 minutes until edges are set and center has a gentle 2–3 cm wobble; ensure egg custard reaches at least 160°F (71°C) in the center using a probe.
6. Cool at room temperature no more than 2 hours; refrigerate at least 4 hours before clean slicing. Always store custard pies refrigerated.