Coconut Cream Pie Recipe

Ingredients:

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces  
  • 3-4 tablespoons ice water
• For the filling:
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
• For the topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Toasted coconut flakes (optional)

Instructions:

1. Make the crust:
   • In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix.
   • Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Preheat oven to 425°F (220°C). Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
   • Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
   • Bake for 10 minutes. Remove the weights and parchment paper and bake for an additional 5-7 minutes, or until lightly golden brown. Let cool completely.
2. Make the filling:
   • In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and heavy cream until smooth.
   • In a separate bowl, whisk together the egg yolks.
   • Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture.
   • Pour the tempered egg yolks back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   • Remove from heat and stir in the butter, vanilla extract, and coconut.  
   • Pour the filling into the cooled pie crust.
3. Make the topping:
   • In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
   • Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
   • Spread the whipped cream topping over the cooled pie filling.
   • Garnish with toasted coconut flakes, if desired.
4. Chill and serve:
   • Refrigerate the pie for at least 2 hours, or until set.
   • Cut into slices and serve chilled.

Enjoy your delicious homemade Coconut Cream Pie!