Layered Strawberry, Blueberry Coconut Cream Pie

Layered Strawberry, Blueberry Coconut Cream Pie 

Ingredients:
Pie Dough

• 1 1/2 cups all purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4-5 tablespoons ice water

Instructions:
To make the pie dough, whisk together flour, sugar and salt; knead in butter, using fingertips until well incorporated and ingredients start to clump together and form pea-sized lumps.  Toss in the water, a tablespoon at a time until well incorporated and dough comes together.  Wrap in plastic wrap and refrigerate 30 minutes.

Roll out dough into a thin round, on a lightly floured surface, using a rolling pin, and fit into a 9-inch pie plate.  Crimp edges and poke dough with a fork.  Refrigerate 15 minutes.  Heat oven to 400 degrees F.  Bake 25 minutes or until golden brown.  Cool crust completely.

Coconut Cream Filling

• 1 can coconut milk
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened flaked coconut
• 1 1/2 cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Strawberry Filling

• 2 1/2 cups thinly sliced strawberries
• 2 tablespoons granulated sugar
• 1/2 teaspoon pectin

Blueberry Filling

• 2 cups blueberries
• 2 tablespoons granulated sugar
• 1/2 teaspoon pectin

Instructions:
To make the coconut cream filling, whisk together coconut milk, sugar, and cornstarch in a small saucepan until well combined.  Cook on medium heat, whisking frequently, until hot.  Whisk together eggs in a medium bowl; whisk in half of the hot cream until well incorporated.  Whisk the egg-cream mixture back into saucepan.  Cook and whisk until mixture thickens up.  Whisk in vanilla and coconut.  Cool for a few minutes before placing in a food processor.  Process until smooth (this gets rid of that flaky coconut texture).  Place in a large bowl and chill until cold.

Make the whipped cream by combining cream and 3 tablespoons sugar in a large mixing bowl and beating on high speed until stiff peaks form.  Fold 1/2 of the whipped cream into coconut cream.  Reserve the remaining whipped cream for the topping.

To make the strawberry filling, stir together strawberries, sugar and pectin in a small saucepan; cook 10-12 minutes, stirring frequently, until berries release their juices and mixture thickens up.  Place in a small bowl and refrigerate until cold.

Repeat this process with blueberry filling.

To assemble pie, place strawberry filling into the bottom of pie crust.  Top with coconut cream.  Top with blueberry filling.  Top with whipped cream.  Eat.

Makes 9 servings