Classic Coconut Cream Pie

Ingredients

• 1 ½ cups all-purpose flour, sifted
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 4 to 5 tablespoons ice water
• 1 cup sweetened coconut flakes, lightly toasted
• 1 cup coconut milk, full-fat
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, chilled
• ¼ cup powdered sugar, sifted
• 1 teaspoon vanilla extract

Instructions

1. Prepare the pie crust: In a medium bowl, whisk together the flour and salt. Add the chilled butter and mix until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. Roll out the dough on a floured surface to about 1/8-inch thickness. Fit it into your pie dish, trim excess dough, and crimp the edges. Prick the bottom with a fork.
4. Line the pie crust with parchment paper and fill with weights. Bake for 20 minutes until lightly golden. Remove parchment and weights, then bake for an additional 5-10 minutes until fully cooked. Cool completely.
5. In a medium saucepan, combine coconut flakes, coconut milk, whole milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes.
6. In a small bowl, whisk the egg yolks. Gradually temper them with a few tablespoons of the hot coconut mixture, then whisk back into the saucepan. Cook for an additional 2-3 minutes until thick and creamy.
7. Remove from heat and stir in butter and vanilla extract until melted. Pour into the cooled pie crust, cover with plastic wrap directly on the filling, and chill for at least 4 hours.
8. Prepare the whipped cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
9. Spread the whipped cream over the chilled pie before serving.

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