The best coconut cream pie

Ingredients:

Pie dough

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 2 tsp. baking sugar
• 1/8 tsp fine salt
• 110 g chilled unsalted butter, diced
• 1 large egg, lightly beaten

Filling

• 3 large egg yolks
• 1/4 cup cornstarch
• 1 cup whole milk
• 1 cup low-fat cream (10%)
• 0.5 cups of sugar
• 1/4 teaspoon coarse salt
• 2 tablespoons unsalted butter
• 1 tsp vanilla extract
• 1 cup sweet coconut flakes

Meringue topping

• Protein of 3 large eggs
• 1/4 tsp cream of tartar
• 6 tablespoons of sugar
• A pinch of coarse salt
• 0.5 tsp vanilla extract
• 1/3 cup unsweetened coconut flakes, toasted

Preparation:

1. Pie base:
   
   In a food processor fitted with a metal blade, combine the flour, sugar, and salt until evenly combined. Add the butter and pulse on high until the mixture resembles yellow cornmeal mixed with bean-sized pieces of butter, about 10 pulses. Add the egg and pulse 4-5 times until the dough comes together. If the dough is very dry, add a little more cold water.
2. Transfer the dough to a work surface. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to completely set.
3. On a lightly floured surface, roll out the dough to a 12-inch diameter and 0.3 cm thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 0.75 cm overhang. Fold the excess dough under to form a thick edge flush with the edge of the pan. If desired, fluted the edges of the dough. Freeze the pan for 30 minutes.
4. Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Line the pan with parchment paper or foil and fill with dried beans or pie weights. Place the pan on the baking sheet and bake in the middle of the oven until the dough is set, about 20 minutes.
5. Remove from the oven and lift the edges of the parchment to remove any excess weight. Continue baking until the entire cake is golden brown, another 10 minutes. Cool on a wire rack.
6. Filling:
   
   In a medium bowl, whisk the egg yolks, 1/4 cup milk, and cornstarch until smooth. In a large saucepan, combine the remaining 3/4 cup milk, cream, sugar, and coarse salt. Heat over medium heat, just below a boil. Temper the egg yolks by slowly adding the hot milk and continuing to whisk.
7. Pour the tempered yolks into a saucepan and place over medium heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will have the consistency of pudding. If the filling has curdled slightly or doesn't look smooth, strain it through a sieve into a separate bowl before adding the coconut. Stir in the butter until completely melted, then add the vanilla extract and coconut.
8. Spread the filling on the cooled pie crust. Place plastic wrap directly on the surface of the filling and refrigerate until completely chilled, about 2 hours, but preferably overnight.
9. Meringue:
   
   In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, sugar, cream of tartar, and coarse salt. Whisk until combined. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook over a double boiler, whisking constantly, until the sugar dissolves and the mixture is very hot to the touch.
10. Transfer the bowl to the mixer and add the vanilla extract. Beat on medium speed until stiff peaks form, 5-6 minutes.
11. Remove the plastic wrap from the pie and carefully mound the meringue on top of the filling. Using an offset spatula, cover the filling completely with the topping, reaching all the way to the crust. This will seal the filling in and prevent it from getting steamy.
12. Using a spatula, create swirls on the surface of the meringue. Toast the meringue with a kitchen torch or in the oven on broiler mode until golden brown. Be careful not to burn the topping. Sprinkle the pie with toasted coconut flakes and serve.