INSTRUCTIONS:
Step 1: Prepare the Pie Crust
- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter cubes to the flour mixture.
- Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix gently with a fork until the dough comes together and forms a ball.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Step 2: Roll Out and Bake the Crust
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish.
- Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides.
- Trim any excess dough hanging over the edges and crimp the edges decoratively. Prick the bottom of the crust with a fork to prevent air bubbles during baking. Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for about 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes until golden brown. Let the pie crust cool completely before filling.
Step 3: Prepare the Coconut Cream Filling
- In a dry skillet over medium heat, toast the sweetened shredded coconut until lightly golden and fragrant. Set aside to cool.
- In a saucepan, combine the whole milk, coconut milk, granulated sugar, and cornstarch. Whisk until smooth.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
- In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the eggs, then pour the egg mixture back into the saucepan.
- Continue cooking and stirring until the filling is thickened to a pudding-like consistency.
- Remove the saucepan from heat and stir in the vanilla extract, toasted coconut, and unsalted butter until well combined and smooth.
Step 4: Assemble and Chill the Pie
- Pour the prepared coconut cream filling into the cooled pie crust, spreading it evenly.
- Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming.
- Refrigerate the Coconut Cream Pie for at least 4 hours or until the filling is set and chilled.
Step 5: Serve and Enjoy
- Before serving, top the chilled Coconut Cream Pie with a generous layer of whipped cream.
- Optionally, garnish with additional toasted coconut for added flavor and visual appeal.
- Slice the pie, serve it chilled, and revel in the creamy, coconut-infused bliss with every heavenly bite.
Tips for Success:
- Use full-fat coconut milk for a richer coconut flavor in the filling.
- Ensure the pie crust is fully baked and cooled before adding the filling to maintain its crispness.
- Toasting the coconut adds depth of flavor and a pleasant crunch to the pie.
- Refrigerate the pie for an adequate time to allow the filling to set properly for clean slices.
