Coconut cream pie

Combine 150 g flour with 3 g salt. Rub in 113.5 g cold butter, leaving small flakes, then add the ice-cold water. Bring together without prolonged kneading, flatten and refrigerate for 30 min.

Use the remaining 10 g flour on the worktop and rolling pin. Roll about 3 mm thick, line the tin and fold trimmings into the rim. A deep 23 cm tin suits a family pie. Refrigerate for 30 min.

Heat a conventional oven to 190 °C. Cover the pastry with paper and reusable baking weights. Bake for 20 min, remove paper and weights, prick the base and bake for about another 20 min, until the bottom is golden. Cool on a rack.

Stir the coconut milk in its can until smooth, then weigh the listed amount. Separate and weigh the yolks. Heat the coconut milk with 227 g milk, 111 g sugar and 1.5 g salt. Separately whisk the yolks, cornstarch, 7.5 g flour and 113 g cold milk. Gradually whisk in some hot milk, then return everything to the saucepan.

Heat, whisking continuously, until boiling and distinctly thickened. Off the heat, stir in 57 g butter, 7 g vanilla and the shredded coconut. Transfer to a shallow dish, cover the surface and cool promptly, then refrigerate for at least 3 hours until thoroughly cold.

Just before serving, whip the very cold cream with 12 g sugar and 4.7 g vanilla to firm peaks, stopping before it turns to butter. Spread the cold coconut custard in the completely cooled shell and top with whipped cream. Serve promptly and keep the pie refrigerated afterwards.