Ingredients:

  • 1.5 cups All-purpose flour
  • 0.5 tsp Fine sea salt
  • 0.5 cup Unsalted grass-fed butter, cubed and frozen
  • 4 tbsp Ice-cold water
  • 2 cups Whole milk
  • 0.5 cup Granulated cane sugar
  • 0.25 cup Cornstarch
  • 0.25 tsp Salt
  • 4 Large egg yolks, room temperature
  • 2 tbsp Unsalted butter
  • 1.5 cups Unsweetened shredded coconut
  • 1 tsp Pure vanilla extract
  • 0.5 tsp Almond extract
  • 4 Large egg whites
  • 0.25 tsp Cream of tartar
  • 0.25 cup Superfine sugar
  • 0.5 cup Toasted large-flake coconut

Instructions:

  1. Combine 1.5 cups flour and 0.5 tsp salt, then cut in 0.5 cup frozen butter until crumbs form. Note: Keeping everything cold is the secret to a shattering crust.
  2. Add 4 tbsp ice water one tablespoon at a time until the dough just holds together, then chill for 30 minutes.
  3. Roll the dough, fit it into the pan, and bake until the edges are golden and the bottom is dry.
  4. In your saucepan, combine 0.5 cup sugar, 0.25 cup cornstarch, and 0.25 tsp salt.
  5. Slowly whisk 2 cups of warm milk into the 4 egg yolks, then return the whole mixture to the heat.
  6. Cook over medium heat, whisking constantly, until the mixture bubbles and coats the back of a spoon.
  7. Remove from heat and stir in 2 tbsp butter, 1.5 cups shredded coconut, and the vanilla and almond extracts.
  8. Beat 4 egg whites with 0.25 tsp cream of tartar, gradually adding 0.25 cup superfine sugar until stiff, glossy peaks form.
  9. Pour the warm filling into the crust, top with meringue, and bake until the peaks are toasted a light mahogany.
  10. Sprinkle 0.5 cup toasted large flake coconut on top and cool completely before slicing.