Ingredients:
For the crust:
1 3/4 cups white flour
1 tbsp salt
8 tbsp butter/margarine
2 tbsp sugar
4 tbsp cold water
For the coconut cream:
1/2 cup sugar
1 1/4 cup coconut
5 egg yolks
1/4 cup cornstarch
2 1/2 cups milk/non dairy milk
4 tbsp butter/margarine
For the topping:
1 cup parev whipping cream
1/4 cup sugar
Method:
Make the crust: In a large bowl, mix together the flour, salt, sugar and the butter/margarine. Mix with the hands and add gradually a few tbsp of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 min.
Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 30-35min.
Make the coconut cream: mix together the eggs yolks with the milk. In a large pot, mix the sugar with the cornstarch and gradually add the egg mixture. Stir slowly on a low fire until the mixture becomes bubbly and the consistency changes. Add the butter and coconut and keep stirring. Pour this cream into the baked pie crust.
Make the cream topping: beat the whipping cream with the sugar and top the pie with the cream.
Refrigerate for 3 hours before serving.