Coconut Cream Pie

Coconut Cream Pie

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup unsalted butter, chilled and cut into cubes
• 3-4 tablespoons ice water

For the Filling:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons unsalted butter

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes, for garnish

Instructions:

1. Prepare the Crust:
   • In a large bowl, combine the flour, salt, and sugar. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
   • Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Blind Bake the Crust:
   • Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim any excess.
   • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes or until the crust is golden brown. Let it cool completely.
3. Prepare the Filling:
   • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk, whisking constantly to avoid lumps.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
   • In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
   • Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes.
   • Remove from heat and stir in the shredded coconut, vanilla extract, coconut extract, and butter. Mix until the butter is melted and the filling is smooth.
   • Pour the filling into the cooled pie crust and spread evenly. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
4. Prepare the Topping:
   • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the chilled pie filling.
5. Garnish and Serve:
   • Sprinkle toasted coconut flakes on top of the whipped cream for garnish.
   • Slice and serve your delicious coconut cream pie!

Enjoy this creamy and delightful coconut cream pie as a perfect dessert for any occasion!