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Absolute Best Coconut Cream Pie

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Ingredients
  

For the Pastry:

  • 1 cup very cold butter, cut into small cubes
  • 2-½ cups all-purpose flour
  • ½ tsp. salt
  • ¼ to ⅓ cup ice water, only enough to make a dough form

For the Coconut Cream Filling:

  • 3 cups whole milk
  • ⅓ cup all-purpose flour
  • ⅔ cup granulated sugar
  • Pinch of salt
  • 1 cup sweetened coconut flakes
  • 3 extra-large egg yolks, slightly beaten
  • 4 tbsp. butter
  • 2 tsp. vanilla extract
  • ¼ tsp. pure almond extract

For the Vanilla Whipped Cream:

  • 1 cup whipping cream
  • 1 tsp. vanilla extract
  • 3 tbsp. icing sugar powdered sugar

For Topping the Coconut Cream Pie:

  • Sweetened coconut flakes, toasted (see note)

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 the dough the previous day but make sure it is taken 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 saucepan, combine the flour, sugar, salt and coconut.
  • In a small bowl, whisk the three eggs yolks until well blended.
  • In a medium dish, scald the milk in the microwave to almost boiling.
  • 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 flakes and serve.

Notes

See How to Toast Coconut Flakes at completecomfortfoods.com at the link provided here:  https://completecomfortfoods.com/how-to-toast-coconut-flakes/
Chill this pie for several hours before serving; make it a day in advance, if possible.
Try using a Graham Cracker Crust instead of a pastry:
Ingredients for the Graham Cracker Crust:
  • 2/3 cup sweeted shredded coconut
  • 9 whole graham crackers  
  • 1 tbsp. granulated sugar
  •   5 tbsp. unsalted butter, melted
Instructions:
1. Pre-heat the oven to 325°.
2. Spread the ⅔ cup of shredded coconut on a sheet pan and toast in the oven until golden brown; about 5 to 9 minutes.
3. Keep a close eye on the coconut so that it doesn’t burn.
4. Stir it several times during baking to help it toast evenly.
5. Remove from the oven and allow to cool.
6. Break up the graham crackers and place them in a food processor.
7. Add half of the toasted coconut (⅓ cup) to the food processor.
8. Reserve the other ⅓ cup of toasted coconut for garnishing the pie.
9. Process the graham crackers and coconut into fine crumbs.
10. Pour into a large bowl and stir in the sugar and melted butter.
11. Once all of the graham cracker crumbs are moistened, press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.
12.  Place in the pre-heated oven and bake the crust for 15 to 20 minutes, until lightly toasted and golden brown.
13. Remove from the oven and allow to cool, on a wire rack, while making the filling.
14.  Continue with the steps in the original recipe above.