coconut cream pie

_ Ingredients

Crust Ingredients

2 tbsp sugar

1 1/4 cups all-purpose flour, plus extra for rolling out dough

2-4 tbsp ice water

1/2 tsp kosher salt

1 stick butter, cubed and chilled (8 tablespoons)

Filling Ingredients

1/2 cup sugar

1/4 tsp kosher salt

1 1/2 cups whole milk

1/4 cup cornstarch

2 eggs

1 3/4 cups sweetened shredded coconut

1 tsp vanilla

2 tbsp butter

Topping Ingredients

2 tbsp powdered sugar

1 cup heavy cream

1/4 cup sweetened shredded coconut, toasted and cooled

1/2 tsp vanilla

_ Instructions

Begin by preparing the crust. In a medium bowl combine the flour, 

sugar, and salt.

Mix until well combined then add the cubed butter and, with your fingers, rub 

the butter into the flour mixture until the flour resembles coarse sand with pea 

sized pieces of butter remaining. Add the water a tablespoon at a time until the 

mixture forms a shaggy ball.

Turn the dough out onto a lightly floured surface and press the dough into a 

rough disk. Fold the disk in half and flatten it out into a disk. Repeat this process

 three more times, then wrap the dough in plastic wrap and chill for at least one 

hour or up to three days.

Heat the oven to 350°F.

Remove the dough from the refrigerator and let it sit at room temperature for 10 

minutes. Roll the dough out on a lightly floured work surface to a 12-inch circle 

that is about 1/8-inch thick. Turn the dough often, and dust the surface with 

additional flour as needed to prevent sticking. Carefully fold the crust in half and 

place it into a 9-inch pie pan. Unfold and press the crust into the pan. Do not pull

or stretch the dough. Trim the crust so there is a ½-inch overhang round the edge

 of the pan. Fold the excess crust under and crimp the dough with a fork or your 

fingers. Gently prick the bottom of the crust a few times with a fork to help 

prevent large air bubbles from forming under the crust.

Line the crust with parchment paper or aluminum foil and fill the crust with dry 

beans or pie weights.

Bake the crust for 15 minutes, then carefully remove the lining and pie weights

 and return to the oven for 15 to 20 minutes more, or until the crust is golden 

brown all over. Allow the crust to cool completely to room temperature.

Next prepare the filling. In the work bowl of a blender combine the milk, sugar, 

cornstarch, salt, and eggs. Blend for 30 seconds then pour the mixture into a

 medium sauce pan and add the shredded sweetened coconut. Cook the mixture 

over medium heat until it comes to a boil and thickens, about 10 minutes.

Turn off the heat and add the butter and vanilla and stir until the butter has 

melted and is completely combined.

Pour the coconut filling into the prepared pastry crust and place a layer of plastic 

wrap directly on the filling, leaving the edges of the crust uncovered. Chill the 

pie for at least 4 hour or overnight.

 Finally, prepare the topping. In the work bowl of a stand mixer, or in a medium 

bowl with a hand mixer, combine the heavy cream, powdered sugar, and vanilla. 

Whip until the cream forms medium peaks, about 3 minutes.

Remove the pie from the refrigerator and remove the plastic from the filling. 

Carefully spread the whipped cream over the chilled pie and garnish with toasted

coconut.