Coconut Pie

For the coconut pie, first prepare the dough. To do this, sift flour, sugar and salt into a wide bowl. Soften the butter, cut into cubes, add to the flour form and incorporate with your fingers until it is through. In a separate bowl, whisk the egg yolks with the iced water and gradually pour into the Weitling, continuing to work with your fingertips until the dough holds together.

Press the dough into a ball, wrap it in greaseproof paper (not aluminum foil!) wrapped with a slightly moistened dishcloth. Place in the refrigerator for one hour. Then roll out the dough to about three mm thick.

Line the bottom and sides of a shallow pie dish with the dough. Cover with greaseproof paper and weigh down with a weight (e.g. long grain rice). Bake in the oven heated to 200 °C for about 10 minutes. Now turn the temperature down slightly, remove the weight and paper and bake for another five to ten minutes, being careful not to blacken the edges. Remove from the heat and let cool before adding the filling.

To make the filling, place the eggs in a saucepan and beat lightly. Heat over low heat and slowly add the milk, whipping cream and sugar, stirring constantly. Increase the heat until just before boiling (not boiling!), then add the coconut flakes, stir until everything is well mixed and noc

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