Classic Coconut Cream Pie

• all-purpose flour2 1/2 cups
• unsalted butter, cold and cubed1 cup
• ice water1/2 cup
• granulated sugar1 1/2 cups
• cornstarch1/3 cup
• salt1/4 teaspoon
• milk3 cups
• egg yolks4
• unsweetened shredded coconut1 cup
• vanilla extract1 teaspoon
• heavy cream1 cup
• powdered sugar1/4 cup

Steps

1. 1

   Prepare the pie crust: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

2. 2

   Preheat oven to 400°F (200°C). Roll out dough and fit into a 9-inch pie plate. Crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake for another 10-15 minutes until golden brown. Let cool.

3. 3

   Make the filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5-7 minutes.

4. 4

   Temper the egg yolks: In a small bowl, whisk egg yolks. Slowly ladle about 1 cup of the hot milk mixture into the egg yolks, whisking constantly. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.

5. 5

   Cook the custard: Continue cooking over medium-low heat, stirring constantly, until the custard is very thick, about 2-3 minutes more. Do not boil. Remove from heat.

6. 6

   Stir in shredded coconut and vanilla extract. Pour the hot filling into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 4 hours, or until firm.

7. 7

   Make the whipped cream topping: In a chilled bowl, beat heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the chilled pie.

8. 8

   Garnish with additional toasted coconut flakes if desired. Slice and serve.

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