Name: Coconut Cream Pie (The Best)
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 1/4 cups (190 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; ½ cup (115 g) cold unsalted butter, diced; 3 tbsp (45 ml) ice water; 1/2 cup (105 g) sugar; 3 tbsp cornstarch; 3 egg yolks; 1 egg; 1 can (14 oz/398 ml) coconut milk; 1 cup (250 ml) milk; 1 cup + 2 tbsp (130 g) sweetened shredded coconut; 1 tsp (5 ml) vanilla; 1 3/4 cup (430 ml) 35% cream; 2 tbsp icing sugar; 1 tsp (5 ml) vanilla

Preparation

Shortcrust Pastry
- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a disc.
- On a floured work surface, roll the dough to form a circle about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie dish with the circle of dough. Remove the excess dough around the edges, leaving a 1/2-inch (1.5 cm) overhang. Crimp the overhang of dough in a series of curves to make a decorative pattern. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Cover the dough with foil and fill with dried peas or ceramic pie weights.
- Bake for 15 minutes. Remove the peas and foil. Bake for another 10 minutes or until the dough is lightly golden. Let cool completely on a wire rack.
Coconut Filling
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture thickens. Remove from the heat. Pour into the cooled crust.
- Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for 4 hours or until completely chilled.
- In a small skillet, toast the remaining shredded coconut for 2 minutes or until golden. Let cool completely.
Whipped Cream
- In a bowl, whisk the cream, icing sugar and vanilla with an electric mixer until firm peaks form. Garnish the pie with the whipped cream and sprinkle with the toasted coconut.

Coconut Cream Pie (The Best)

Categories

Ingredients

Shortcrust Pastry

Coconut Filling

Whipped Cream

Preparation

Shortcrust Pastry

Coconut Filling

Whipped Cream

Personal Note

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