Coconut Cream Pie (Print Version)
# Ingredients:
→ Pastry
01 -
1 cup very cold butter, cut into small cubes
02 -
2 ½ cups flour
03 -
½ tsp salt
04 -
1/4 cup to 1/3 cup ice water, only enough to form a dough
→ Coconut Cream Filling
05 -
3 cups whole milk
06 -
1/3 cup flour
07 -
2/3 cup sugar
08 -
pinch of salt
09 -
1 cup unsweetened fine coconut
10 -
3 slightly beaten extra-large egg yolks
11 -
4 tbsp butter
12 -
2 tsp vanilla extract
13 -
1/4 tsp pure almond extract
→ Vanilla Whipped Cream
14 -
1 cup whipping cream
15 -
1 tsp vanilla extract
16 -
3 tbsp icing sugar (powdered sugar)
# Instructions:
01 -
Using a food processor or pastry blender, cut cold butter into flour and salt until the mixture resembles coarse meal. Small pieces of butter should still be visible. Pour cold water over the mixture and work it in by tossing with a fork until the dough begins to form. Use hands sparingly and work the dough as little as possible. Divide into 2 balls, flatten into rounds, wrap in plastic wrap, and refrigerate for at least 20 minutes. Roll dough into a 12-inch round and place into a 10-inch pie plate. Trim and flute edges as desired. Poke holes in the bottom and chill for 20 minutes. Bake at 204°C (400°F) for 12–15 minutes until golden brown. Cool completely before filling.
02 -
Scald milk in the microwave or on the stove until nearly boiling. In a saucepan, combine flour, sugar, salt, and coconut. Over medium-low heat, gradually whisk in 1 cup of the scalded milk. As it thickens, add another cup, stirring constantly until thick again. Add the final cup while stirring constantly. When the mixture slightly thickens, remove from heat. Pour 1/2 cup of the mixture into the beaten egg yolks, whisking constantly, then return mixture to the saucepan. Stir constantly and cook over medium-low heat until it reaches a pudding consistency, about 2–3 minutes. Remove from heat, then stir in butter, vanilla, and almond extracts. Cool for 20 minutes before pouring into baked pie shell.
03 -
Blend whipping cream, icing sugar, and vanilla extract until soft peaks form. Spread over the fully chilled coconut cream filling. Garnish with toasted coconut and serve.
# Notes:
01 -
Ensure the pie chills for several hours or overnight for optimal texture.
02 -
Dough can be made a day ahead, but let it sit out for 10-20 minutes before rolling.