Coconut Pie (พายมะพร้าว)

1.For Pie Tart: Mix flour, salt and sugar in the food processor. Blend until just combined. Add butter and pulse until the mixture resembles wet sand.

2.Add egg yolk and cold water. Blend until dough just combined. Divide dough into two portions. Wrap with cling wrap and chill for an hour.

3.For Coconut Filling: Mix coconut juice with corn starch to make a slurry. Mix the remaining coconut juice with coconut milk, condensed milk, sugar, salt, and coconut extract. Bring up to the boil and add coconut meat and coconut gel. Bring up to the boil again and remove from the heat.

4.Add coconut slurry and stir to combine. Reheat the coconut filling until thickened. Remove from the heat and chill over an ice bath.

5.Grease 9-inch springfoam cake tin. Roll both portions of dough into a thin sheet and use the first portion to cover the bottom and the side of the cake tin with the dough. Add the coconut filling and cover with the second portion of dough. Press the edge to adhere. Trim off the excess and crimp with fork.

6.Use knife to slit pie into pattern. Brush with egg wash and cover with aluminum foil. Bake at 200°C for half an hour. Remove the foil and bake at 180°C for another half an hour. Leave to completely cool and serve.