- 2 tbsp unsweetened cocoa powder
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cubed
- 1.5 tsp vanilla extract
Begin with pie crust. Place all ingredients in food processor (start with only 1 tbsp water, add 0.5-1tbsp more only if needed) and process until they all come together into a homogenous dough mixture. (If mixing by hand or with hand mixer, first mix separately dry ingredients and wet ingredients, then combine both together.) Form ball out of the dough, wrap it in plastic, and refrigerate for 30 minutes.
While you refrigerate the dough, begin making the custard. In saucepan over medium heat, place sugar, flour, and salt. Stir in milk. (If any lumps form, do not worry too much — they’ll go away during the cooking, provided you keep stirring.) Cook until mixture thickens (you should feel some resistance” when stirring) and boils for 1 minute. Remove from heat and transfer to a large bowl. Slowly stir in 1/2 cup of the mixture into the small bowl with egg yolks. Then, slowly pour back the contents of the small bowl into the large one (in other words: egg-milk mixture into milk mixture), stirring quickly to prevent curdling. Add butter and vanilla extract and keep stirring until butter is melt. Place plastic over bowl and refrigerate until cool (at least 1 hour).
Preheat oven to 425Â°F and grease with butter a baking pan. Roll out the refrigerated dough and place it in the pan, gently pressing with your fingers to make it fit. Bake until crisp (about 15 minutes). Let cool, then remove crust from pan.
After refrigerating the custard, stir in the coconut flakes. Pour custard in crust and refrigerate for at least another 3-4 hours (or an entire night if you can wait!). The longer you wait, the better it will taste.
Just before serving, top pie with whipping cream and toasted coconut flakes.