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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 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 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. I prefer to make it a day in advance whenever I can.