Huge Coconut Cream Pie

Ingredients

• 1 1/4 cupsall-purpose flour (for crust)
• 1 tbspgranulated sugar (for crust)
• 1/2 tspkosher salt (for crust)
• 10 tbspunsalted butter, very cold, cubed
• 3-5 tbspice water
• 1 1/2 cupsunsweetened shredded coconut(TOAST IT, do not skip the toasting)
• 1 1/2 cupswhole milk
• 1 (13.5 oz) canfull-fat coconut milk
• 2/3 cupgranulated sugar (for filling)
• 1/4 cupcornstarch
• 1/4 tspkosher salt (for filling)
• 5large egg yolks
• 2 tbspunsalted butter (for filling)
• 1 1/2 tspvanilla extract
• 1 1/2 cupsheavy cream(cold, very cold, freezer cold for the bowl too)
• 3 tbsppowdered sugar
• 1/2 tspvanilla extract (for cream)

Steps

1. 1

   Make the crust: pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized pieces remain. Drizzle in ice water 1 tablespoon at a time, pulsing, until the dough just holds together. Shape into a disk, wrap, and chill at least 1 hour.

2. 2

   Roll dough into a 12-inch round, fit into a 9-inch pie plate, trim and crimp. Chill 30 minutes.

3. 3

   Preheat oven to 400 F. Line crust with parchment, fill with pie weights, and blind bake 20 minutes. Remove weights and bake 10-12 minutes more until deeply golden. Cool completely.

4. 4

   Toast the coconut: spread shredded coconut on a sheet pan and bake at 325 F for 6-10 minutes, stirring every 2 minutes, until golden brown. Watch it closely — it goes from blonde to scorched in seconds.

5. 5

   Make the filling: whisk milk and coconut milk in a saucepan. In a separate bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth and pale.

6. 6

   Warm the milks over medium heat until steaming, not boiling. Slowly whisk about 1 cup of the hot milk into the yolk mixture to temper, then return everything to the pot.

7. 7

   Cook over medium heat, whisking constantly, until the custard thickens and reaches a bubbling boil, about 5-7 minutes. Boil 1 minute more, still whisking.

8. 8

   Remove from heat. Whisk in butter, vanilla, and 1 cup of the toasted coconut. Pour the filling into the cooled crust and smooth the top.

9. 9

   Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin. Chill at least 4 hours, or overnight.

10. 10

    Just before serving, whip the heavy cream in a chilled bowl with powdered sugar and vanilla until soft peaks form. Pile onto the chilled pie and top with the remaining toasted coconut.

11. 11

    Slice with a hot, dry knife and serve cold.