Coconut Cream Pie
1 cup all purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons shortening or cold coconut oil
3-4 tablespoons ice water
3 large egg yolks
1 cup cream of coconut
1 1/4 cups whole milk
5 tablespoons all purpose flour
1 1/4 cups finely ground unsweetened flaked coconut (raw)
2 tablespoons unsalted butter
1 tablespoon coconut flavored rum
1/2 teaspoon pure vanilla extract
3/4 cup unsweetened flaked coconut (raw)
1 teaspoon granulated sugar
1 3/4 cup heavy whipping cream
3 tablespoons granulated sugar
To make the pie crust, in a large mixing bowl, whisk together 1 cup flour, 1 tablespoon sugar, and salt. Work the 6 tablespoons butter and shortening in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 25 minutes, in the refrigerator.
Preheat oven to 400 degrees F.
Roll out the pie dough, thinly, on a floured surface, and fit into a 9-inch pie plate; trim and flute the dough edges. Place a large square of foil over unbaked pie crust and press gently over the bottom and sides. Fill the shell with dried beans or set pie weights in center.
Bake for 18-20 minutes, or until the edges just begin to brown. Remove from oven and carefully lift out the foil and weights. Prick the bottom of the pastry evenly with a fork, return to the oven and bake for 6-8 minutes, or until golden brown and cooked through; cool on a wire rack completely before filling. Reduce oven temperature to 350 degrees F.
To make the filling, whisk together egg yolks and cream of coconut, in a large mixing bowl, until well combined.
Whisk together milk and 5 tablespoons flour, in a large saucepan, set over medium heat. Bring mixture to a simmer, whisking frequently, until hot. Gradually whisk milk into egg mixture, until well combined. Add liquid back into saucepan, and bring mixture to a boil, whisking constantly. Continue to boil for 2 minutes, or until thickened. Remove pan from heat, whisk in 1 1/4 cups ground coconut, 2 tablespoons butter, rum, and vanilla, until well combined. Pour the filling into the baked pie crust, and cool for 20 minutes at room temperature. Cover with waxed paper, and place in refrigerator to chill for 3 hours, or until ready to serve.
To make the toasted coconut topping, toss 3/4 cup coconut and 1 teaspoon sugar together on a small sheet pan. Bake at 350 degrees F, for 3-4 minutes, or until golden brown; set aside to cool.
When pie has chilled, prepare whipped cream topping. In a large mixing bowl, using an electric mixer on high speed, beat together heavy cream and 3 tablespoons sugar, for 2 minutes, or until stiff peaks form.
Spread whipped cream evenly over chilled pie. Top whipped cream with toasted coconut.
Yield: 10 servings