coconut cream pie
homemade pie crust is filled with a cool and creamy coconut custard and topped with whipped cream and toasted coconut
You Will Need
To make the crust:
In a medium bowl, mix the flour, sugar, and salt. Using a pastry cutter, two forks, or your fingers, cut in the butter and shortening until the mixture resembles coarse sand. There may still be a few large chunks of fat, and that's ok.
Stir in the toasted coconut. Then, using a fork or your fingers, mix in the ice water, 1 tablespoon at a time, until the dough starts to hold together. I usually end up using about 5 tablespoons, but each time is different. The dough is ready when you squeeze a fistful of dough in your hand and it holds together. If the dough is still very crumbly, add another tablespoon of water.
Once the dough is ready, turn it out onto a sheet of plastic wrap and form a disc. Wrap tightly with the plastic wrap and chill for at least 30 minutes. This can also be done the day before.
After the dough has chilled, preheat the oven to 425 degrees. Spread a work surface with flour and roll out the dough into a 12-inch circle. Carefully transfer the dough to a pie plate.
Trim away the excess dough and crimp the edges of the pie as desired. Freeze the formed pie crust for about 15 minutes before baking to ensure the fats are as cold as possible.
When ready to bake, lay a piece of aluminum foil or parchment paper onto the pie crust and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and bake for another 5-7 minutes, or until the crust is golden brown and the bottom is dry and flaky.
Let cool completely (about 30 minutes) before filling.
To make the filling:
Add the coconut milk, milk, coconut, 1/2 cup sugar, and salt to a saucepan over medium heat. Cook the mixture, stirring occasionally, until it is hot and steaming, but not boiling.
In a medium bowl, whisk the egg yolks, remaining 1 tablespoon sugar, and cornstarch. Slowly whisk 1 cup of the hot milk mixture into the eggs. After all the milk in incorporated, transfer the mixture back to the pot. Bring the mixture to a boil, whisking constantly, and allow it to thicken. This should happen fairly quickly once the mixture reaches a boil.
Remove the pan from the heat and stir in the butter, vanilla, and coconut extract. Immediately pour the hot filling into the cooled crust. Place a piece of plastic wrap directly on the surface of the pie and chill for at least 3 hours, or until the filling is completely set. Top with the whipped cream and toasted coconut.