Coconut Cream Pie

• Basic sweet shortcrust pastry

• 1 1/2 cups plain flour
• 2 tablespoons icing sugar
• 125g unsalted butter, chilled, chopped
• 1 egg yolk
• 1 tablespoon chilled water

• Filling

• 270ml can light coconut milk
• 1 3/4 cups milk
• 4 egg yolks
• 1/2 cup caster sugar
• 1/4 cup cornflour
• 1 teaspoon vanilla extract
• 3/4 cup thickened cream
• 1/4 cup shredded coconut, toasted

Method

1. Make pastry: Process flour, sugar and butter together until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until pastry just comes together, adding more water if necessary.
2. Turn pastry onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
3. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3cm-deep, 20cm (base), glass or ceramic pie dish. Roll pastry between 2 sheets baking paper until 4mm thick. Line dish with pastry. Trim excess. Using fingers, press around edge to decorate. Refrigerate, covered, for 30 minutes.
4. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 15 minutes. Remove paper and weights. Bake for 4 to 6 minutes or until golden. Set aside to cool.
5. Heat coconut milk and milk in a saucepan until almost boiling. Meanwhile, whisk egg yolks, 1/3 cup sugar, cornflour and vanilla together in a bowl. Gradually whisk in milk mixture. Return to pan. Cook, whisking, for 5 to 7 minutes or until thickened. Remove from heat. Cover surface with plastic wrap. Cool to room temperature. Pour into pastry case. Refrigerate, covered, for 2 hours or until chilled.
6. Place cream and remaining sugar in a bowl. Using an electric mixer, beat until soft peaks form. Spread cream over custard. Sprinkle with coconut. Serve.

Notes

• 
  Variation: For a coffee cream pie, replace vanilla with coffee essence. Omit shredded coconut. Dust with cocoa powder.