Summer has gone, and it’s getting cold, isn’t it? But does that mean you have to stop eating ice cream? NO! I guess we have to stop pretending that we don’t eat any cold dessert in cold weather. Because we do eat ice cream in winter!

You might feel a bit cozier if this is a pie that we are talking. A buttery shortbread crust, smooth coconut custard, fluffy whipped cream and crunchy bits of coconut. I don’t know about you, but I can eat it any time.

Ingredients (9-inch pie):
Shortbread Crust
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Filling
2 cups coconut milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all purpose flour
1 1/2 cup whipping cream
1 tablespoon powdered sugar
1 cup sweetened coconut, lightly toasted

Directions:
In a large bowl, sift the flour and salt.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Grease a 9-inch pie pan.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan. Use a small kitchen knife to trim the excess and to score the top of the crust.
Place in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden.
Remove from oven and let the pie shell cool completely.
To prepare custard, cook coconut milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally.
While the milk is cooking, in a bowl whisk together egg and sugar until the mixture becomes pale. Add cornstarch and flour, mix until smooth.
Slowly add 1/3 of milk mixture to egg mixture, whisking continuously. Pour the milk-egg mixture back to the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat.
Pour the custard through the sieve and into a bowl to make it super smooth. Let cool completely.
When ready to fill the pie shell, whip the whipping cream and powdered sugar until it holds firm peaks.
Mix half of the toasted coconut in the custard. Spread the custard in the shell and smooth the top with a spatula.
Gently spread a thick layer of whipped cream on top of the coconut custard. Sprinkle with the remaining toasted coconut.
Refrigerate the pie until set, about 3 hours, or preferably overnight.