Coconut Cream Pie

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Source: Phoebe Bites


Coconut Cream Pie
Adapted from Bon Appetit, September 2002

Crust

1 1/2 cups All purpose flour
1 Tbsp Granulated sugar
1/2 tsp Salt
9 Tbsp. Unsalted butter, chilled, cut into small pieces
4 Tbsp. Ice water, plus a few 1 or 2 teaspoons more if needed

Filling

1/2 cup Granulated sugar
2 large Eggs
1 large Egg yolk
3 Tbsp. All purpose flour
1 cup Whole milk
1/2 cup Coconut milk
1 1/2 cups Sweetened flaked coconut
1 tsp Vanilla extract

Topping

2/3 cup Sweetened flaked coconut, lightly toasted in a pan
1 1/2 cups Whipping cream, chilled
2 Tbsp Granulated sugar


For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Dump dough onto a piece of plastic and use the sides of the plastic to gather dough into ball; flatten into a disk. Wrap in plastic. Chill 1 hour.

Roll out dough on a floured surface to a 14-inch round. Transfer dough to 9-inch-diameter ceramic/glass/metal pie dish. Trim the dough so there’s about 1/2 inch of dough hanging over the side. Fold overhang under. Crimp edges by making a V with the index finger and thumb of one hand and pushing into the V with the index finger of the other hand. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Cooled and wrapped tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk sugar, eggs, egg yolk, and flour in medium bowl. Bring milk, coconut milk and flaked coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. (It is easier for me to use a ladle to slowly drizzle in the milk mixture instead of pouring it straight from the pot.) Return the egg and milk mixture to the same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla extract. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill for at least six hours.

For topping:
Using electric mixer, beat cream and sugar until peaks form. Spread whipped cream all over the top of the filling. Sprinkle evenly with toasted coconut.