Classic Coconut Custard Pie

In a mixing bowl, combine the all-purpose flour and salt. Add the cold, diced butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle the ice water over the flour mixture, one tablespoon at a time, tossing gently until the dough just begins to hold together when squeezed.

Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to chill.

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit).

On a lightly floured surface, roll the chilled dough out to a 12-inch circle. Transfer it to your 9-inch pie dish, trim the overhang, and crimp the edges.

Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then carefully remove the parchment and weights and bake for another 5 minutes until the bottom looks dry and lightly golden. Remove from oven and reduce the temperature to 175 degrees Celsius (350 degrees Fahrenheit).

While the crust is baking, whisk the eggs and granulated sugar together in a large mixing bowl until pale and well combined.

Whisk in the whole milk, melted butter, vanilla extract, salt, and ground nutmeg until the liquid is smooth and homogeneous.

Gently stir the shredded sweetened coconut into the custard base so it is evenly distributed.

Carefully pour the coconut custard filling into the warm, blind-baked pie crust.

Bake the pie at 175 degrees Celsius (350 degrees Fahrenheit) for 40 to 50 minutes. The pie is done when the edges are puffed and set, but the center two inches still have a slight jiggle when you gently nudge the pan. The internal temperature of the custard should reach 74 degrees Celsius (165 degrees Fahrenheit) for food safety.

Transfer the pie to a wire cooling rack and let it cool completely, for at least 2 to 3 hours, allowing the custard to finish setting up before slicing.