I absolutely love coconut cream pie! This recipe was shared by the amazing baker and my precious friend Emmy McKnight. It’s a bit of a project, but worth every step!
1 cup plus 2 tbsp all-purpose flour
½ cup sweetened shredded coconut
1 cup cold unsalted butter, cut into ½ -inch cubes
2 tsp sugar
¼ tsp salt
⅓ cup ice water
1 cup milk
1 cup canned unsweetened coconut milk, stirred
2 cups shredded sweetened coconut
1 vanilla bean, split and seeds scraped out
2 large eggs
1 cup plus 2 tbsp sugar
3 tbsp flour
4 tbsp unsalted butter, cubed, room temperature
1½ cups unsweetened large shred coconut or
2 ½ cups whipping cream, chilled
1 cup sugar
1 tsp vanilla extract
2 oz white chocolate, shaved
Put all dough ingredients except ice water into a food processor and pulse until coarse crumbs form.
Gradually add 1 tablespoon of ice water at a time, pulsing after each addition, until dough just holds together when you pinch it between your fingers, The dough will be quite loose.
Gather dough and pile onto a piece of plastic wrap.
Press the dough into a round flattened disc.
Wrap in plastic wrap and chill for at least 72 hour or more.
Preheat the oven to 400″F.
Unwrap dough and place on a lightly floured surface.
Roll out dough into a large circle, about 12 inches.
Transfer dough to a 9-inch pie pan, being careful not to stretch it.
Trim any excess to allow for a 1-inch overhang.
Turn edges neatly over and crimp evenly along the rim.
Prick pastry with a fork.
Place a piece of parchment into the pie shell and fill with pie weights or beans to prevent the crust from puffing up during baking.
Bake the crust until the pastry rim is golden, about 20 minutes.
Remove weights from shell and return to oven until the bottom of the crust is golden, about another 10-12 minutes.
Remove from oven and allow to cool.
Combine milk, coconut milk, coconut, vanilla seeds and pod in a medium saucepan.
Heat until almost to a boil.
Whisk eggs, sugar and flour together in a medium bowl until well combined.
Pour a small amount of the hot milk slowly into the egg mixture while whisking.
Add egg and milk mixture back to milk mixture.
Whisk until it begins to bubble and is very thick. Do not let it stick to the pot’s bottom.
Remove vanilla pod and transfer the pastry cream to a bowl.
Whisk in the butter cube by cube until it melts.
Set bowl in an ice bath, stirring occasionally until cooled.
Cover surface with plastic wrap to prevent a skin forming, Refrigerate until completely cold.
Fill pie shell with pastry cream and smooth.
Preheat oven to 350°F.
Toast coconut about 5 minutes until it starts to brown. Watch carefully as it burns easily.
Whip cream, sugar and vanilla to firm peaks.
Fill a pastry bag with a star tip with cream.
Pipe onto pastry cream or mound it on.
Garnish pie with toasted coconut and shaved white chocolate.