Absolute Best Coconut Cream Pie
Ingredients
For the Pastry:
- 1 cup very cold butter, cut into small cubes
- 2 ½ cups flour
- ½ tsp. salt
- 1/4 to 1/3 cup ice water, only enough to make a dough form
For the Coconut Cream Filling:
- 3 cups whole milk
- 1/3 cup flour
- 2/3 cup sugar
- Pinch of salt
- 1 cup unsweetened fine coconut
- 3 extra-large egg yolks, slightly beaten
- 4 tbsp. butter
- 2 tsp. vanilla extract
- 1/4 tsp. pure almond extract
For the Vanilla Whipped Cream:
- 1 cup whipping cream
- 1 tsp. vanilla extract
- 3 tbsp. icing sugar powdered sugar
Instructions
To prepare pastry for two pie shells:
- Pre-heat oven to 400°F.
- Using a food processor or a pastry blender, cut cold butter into flour and salt until mixture resembles a coarse meal.
- Small pieces of butter should still be visible.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form.
- Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.
- You can freeze the second round for another time.
- You can make your dough the previous day but make sure you take it out of the fridge for 10 – 20 minutes to warm slightly before rolling out.
- Roll the dough into a 12-inch round and place in the bottom of a 10-inch pie plate.
- Trim and flute the edges as desired.
- Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking for 12 – 15 minutes or until golden brown.
- Cool completely before adding the filling.
To prepare the coconut cream filling:
- In a medium dish, scald the milk in the microwave to almost boiling.
- Meanwhile, in a saucepan, combine the flour, sugar, salt and coconut.
- In a small bowl, whisk the three eggs yolks until well blended.
- Over medium low flame, slowly add 1 cup of the scalded milk, whisking constantly.
- As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
- Add the final cup of scalded milk, stirring constantly.
- Continue to cook over medium low heat until mixture begins to slightly thicken.
- At this point, remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
- Pour the egg mixture immediately back into the pot, continuing to constantly stir.
- Cook for an additional two or three minutes until the filling reaches pudding consistency and remove from the flame.
- The mixture should just be beginning to boil at this point.
- Stir in the butter, vanilla and almond extract.
- Cool for about 20 minutes before pouring into the baked pie shells.
- Chill the pie completely, for several hours or overnight, before adding the vanilla whipped cream.
To prepare the vanilla whipped cream:
- Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks.
- Spread on top of the cooled coconut cream filling.
- Garnish with toasted coconut and serve.
Notes
Chill this pie for several hours before serving. I prefer to make it a day in advance whenever I can.
Best Pie Ever!