Coconut Cream Pie

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into 1/2 inch cubes
• 2-4 tablespoons ice water
• 4 large egg yolks, room temperature
• 3/4 cup granulated sugar
• 3 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 cup whole milk
• 13.5 ounce can full-fat coconut milk
• 14 ounce can sweetened condensed milk
• 2 teaspoons coconut extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup heavy whipping cream, cold
• 4 tablespoons powdered sugar
• 3/4 teaspoon vanilla extract

Instructions

1. 1

   Preheat the oven according to pie crust instructions.

2. 2

   If using a food processor, combine 1 cup flour, ½ teaspoon salt, and cubed butter. Blend until texture resembles peas.

3. 3

   Add ice water gradually until the dough comes together.

4. 4

   Roll out the dough, fit it into a pie dish, and bake until golden brown.

5. 5

   In a saucepan, whisk egg yolks, sugar, cornstarch, and salt until combined.

6. 6

   Gradually whisk in whole milk and heat over medium until thickened, stirring constantly.

7. 7

   Remove from heat, then stir in coconut milk, sweetened condensed milk, and coconut extract.

8. 8

   Mix in shredded coconut and pour the filling into the cooled crust.

9. 9

   In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.

10. 10

    Spread whipped cream over the cooled pie and chill before serving.