Coconut Cream Pie

Every once in awhile I want to focus on nothing else and make something a little more fancy. This coconut cream pie is worth the extra care and time. My mother and I share the same love for this pie and it's her birthday! I made this for Thanksgiving and there was NONE left. You can make this crust OR go a little easier and buy a frozen crust from the grocery, just make sure you bake the shell before you use it! Makes one pie, but you'll wish you had made two!

 

 Ingredients

For the crust:

• 2 3/4c. all purpose flour
• 2 tsp. granulated sugar
• 1 tsp. salt
• 1 1/2c. unsalted butter (3 sticks)
• 6-9 tbsp. ice cold water.

For the Filling:

• 1c. heavy cream
• 1c. whole milk
• 1 (14.5oz) can full fat unsweetened coconut milk
• 3/4c. granulated sugar
• 1c. unsweetened toasted coconut flakes
• 1/4 tsp. salt
• 1 egg + 4 egg yolks
• 1/3c. cornstarch
• 1 tsp. vanilla extract
• 4 tbsp. butter, unsalted, room temp.

 For the Topping:

• 1 1/2 cup. heavy whipping cream.
• 1/4c. powdered sugar
• 1/2 tsp. vanilla extract
• 1/2 c. unsweetened coconut flakes, toasted

 

INSTRUCTIONS:

For the crust (you could make ahead):

1. In a medium mixing bowl whisk together the flour, sugar, salt.
2. Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-sized pieces (or you can use two knives and criss-cross them until you get like an oatmeal consistency).
3. Add 6 tablespoons of water, using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
4. Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide into balls. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for two hours.
5. Roll out onto floured surface and make a 13-inch circle. Place inside a 9 inch pie dish. Flute the edges. Poke the bottom of the crust with a fork all over.
6. Place pie weights or aluminum foil over the crust so it doesn't puff up.
7. Preheat oven to 350 degrees.
8. Bake for 60 minutes, then remove foil and beans and continue baking for an additional 6-8 minutes.
9. Let cool completely.

 For the filling:

1. In a medium sauce pan on medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Bring mixture to a slow simmer, then turn the heat off and let stand for 15 minutes.
2. In a medium mixing bowl, whisk together the egg, yolks, and cornstarch. 
3. Grab a medium bowl/pitcher. Place sieve on top of the bowl and take the warm milk mixture and pour into a sieve to separate the flakes from the liquid. 
4. Now, pour the warm milk mixture SLOWLY over the eggs while you whisk vigorously so you don't scramble the eggs. This is called tempering. Mix all milk until fully combined. Save the flakes for later.
5. Take the egg and milk mixture and place back on the saucepan. Turn it to medium heat and bring it to 165 degrees. STIRRING CONTINUOUSLY for 6-10 minutes till the mixture is cooked into a custard.
6. Remove from the heat and add the vanilla, butter and flakes from before. Continue to whisk for 2 more minutes. Let cool for 20 minutes before pouring into pie shell.
7. If the custard is hot, I recommend placing plastic wrap over top of the pie and refrigerating a few hours before you place the whipped cream on top.
   
8. You can toast the shredded coconut for the topping now so it is ready and cooled (don't skip this step - it makes all the difference).

 For the Topping:

1. In a bowl of a stand mixer fitted with a whisk attachment, beat the cream, powdered sugar and vanilla on medium high speed until stiff.
2. Spread on top of custard.
3. Sprinkle the toasted coconut on top. Serve cold!