Coconut Cream Pie

Ingredients

  • CRUST
  • 2 1/2 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup vegetable shortening
  • 1 1/3 sticks unsalted butter, cold and cubed
  • 4–7 Tbsp cold water
  • FILLING
  • 3/4 cup granulated sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/2 cups whole milk, divided
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 tsp kosher salt
  • 1 cup flaked unsweetened coconut
  • 2 tsp pure vanilla extract
  • 1 Tbsp unsalted butter
  • 1/2 cup flaked unsweetened coconut, toasted, for garnish

Equipment

  • measuring cups and spoons
  • food processor
  • plastic wrap
  • rolling pin
  • pie plate
  • 1 quart saucepan
  • small and medium-sized bowls
  • whisks
  • spatula

Prep time:

40

Yields:

40

Cook time:

8–12

Recipe submitted by:

Melissa Lim

Recipe attribution:

piesandplots.net

FOR THE CRUST

  1. In the bowl of  a food processor, combine flour, sugar and salt. Pulse to mix.
  2. Add shortening and butter and pulse until the mixture resembles coarse meal.
  3. Add the ice water, starting with 4 tablespoons. Pulse, adding more water one tablespoon at a time as necessary, until the dough comes together when pressed in your hand.
  4. Place the dough onto plastic wrap. Wrap firmly and refrigerate for at least 30 minutes.
  5. After the dough is chilled, take about half (I used a little more). Roll it out to about 1/4 inch thick and so it is wide enough to fit easily in your pie pan. The other half can be frozen, wrapped in plastic and foil and placed in a zipper bag for up to 2 months to be used for another pie.
  6. Place the rolled dough into your pie pan. Flute the edges of the crust and refrigerate it for 30 minutes more.
  7. While the dough is chilling, preheat the oven to 350° F. Once the dough is chilled, bake for 30–35 minutes, until light golden brown, rotating halfway through if necessary. Allow to cool completely.

FOR THE FILLING

  1. In a 1-quart saucepan, over medium heat, combine sugar, coconut milk and 1 cup of whole milk. Bring to  a boil and remove from heat.
  2. Meanwhile, in a small bowl, whisk together the remaining 1/2 cup whole milk and cornstarch. Make sure the cornstarch is fully combined in the milk.
  3. In a medium bowl, whisk egg yolks and salt together. Slowly add about 1/2 cup of the heated milk mixture to the egg yolks while whisking vigorously.
  4. Add the egg yolk mixture along with the cornstarch mixture to the milk in the pot. Cook the mixture over medium heat, whisking constantly, for about 2 minutes, until it has thickened considerably.
  5. Remove from the heat and add the coconut, vanilla and butter. Whisk to combine.
  6. Pour the filling into the cooled pie shell and refrigerate for at least 2 hours. You may cover it if you like with plastic wrap, but I reallly like the skin that forms from leaving it uncovered.
  7. Once the pie is chilled, top with toasted coconut and serve. Pie may be stored in the refrigerator for up to 1 day. It may not be frozen.