Coconut Cream Pie

Coconut Cream Pie

Ingredients

**For the Crust:**
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
– 1/4 cup ice water

**For the Filling:**
– 1 cup whole milk
– 1 cup coconut milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup sweetened shredded coconut, toasted

**For the Topping:**
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup sweetened shredded coconut, toasted

Instructions

**Make the Crust:**
1. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Gradually add the ice water, mixing until the dough comes together.
3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Press the dough into the dish and trim the edges.
6. Line the crust with parchment paper and fill with pie weights or dried beans.
7. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes, or until the crust is golden brown. Let cool completely.

**Make the Filling:**
1. In a medium saucepan, combine the milk, coconut milk, and heavy cream. Heat over medium heat until the mixture just begins to simmer.
2. In a large bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
3. Gradually whisk the hot milk mixture into the egg yolk mixture.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil, about 5-7 minutes.
5. Remove from heat and stir in the vanilla extract and toasted coconut.
6. Pour the filling into the cooled crust and smooth the top. Refrigerate until set, at least 4 hours or overnight.

**Make the Topping:**
1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut.

Enjoy your delicious Coconut Cream Pie!