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PATE BRISEE: In the bowl of a food processor, combine flour, salt and sugar.
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Add butter and process until the mixture resembles coarse meal, 8-10 seconds.
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3
With the machine running, add ice water in a slow steady stream through feed tube.
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Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
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5
To test, squeeze a small amount together; if it is crumbly add more ice water, 1 tablespoon at a time.
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Divide dough into 2 equal balls.
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Flatten each ball into disks and wrap in plastic.
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Transfer to the refrigerator and chill at least 1 hour.
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Dough may be stored, frozen up to 1 month.
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Preheat oven to 375F On a lightly floured surface, roll out dough to a 12-inch round, a bit less than 1/4-inch thick.
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Fit dough into a 9-inch pie plate.
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12
Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around.
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Fold under overhanf so it extends slightly beyond edge of pie plate.
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Crimp edge as desired.
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Prick dough all over with a fork.
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Brush rim of dough with beaten egg.
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17
Chill pie shell until firm, about 3 minutes.
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18
Line chilled pie shell wirh a round of parchment paper, leaving a 1-inch overhang.
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Fill with pie weights, or dried beans.
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Bake until edges of crust just turn golden, 15-20 minutes.
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21
Remove parchment and pie weights.
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Return crust to oven and continue baking until golden all over 15-20 minutes more.
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23
Place pie shell on a wire rack to cool completely.
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24
Reduce oven temperature to 325F.
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Place coconut curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden., about 10 minutes.
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Set aside.
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Prepare an ice bath; set aside.
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28
In a bowl, lightly whisk egg yolks; set aside.
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In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt.
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30
Bring to a simmer (do not boil), and cook, whisking constantly, 3-4 minutes.
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31
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture.
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Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2-3 minutes.
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Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming.
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Set in ice bath until completely chilled, 30-35 minutes.
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35
(Filling can be kept in refrigerator covered with plastic wrap, up to 1 day).
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36
Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave.
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Stir until smooth, and set aside until cool to touch, stirring occasionally.
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38
Using a pastry brush, coat inside of cooled crust with melted chocolate.
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Place in refrigerator or freezer until firm to touch, about 10 minutes.
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40
Fill crust with coconut custard, spreading evenly with an offset spatula.
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41
In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form.
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42
Using a small offset spatula, spread whipped cream on top of custard.
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43
Refrigerate pie at least 3 hours before serving.
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44
Garnish with toasted coconut curls and chocolate curls before serving.
