Old Fashioned Coconut Cream Pie

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ¾ cups coconut milk
• 4 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut
• 2 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Additional shredded coconut for garnish

Instructions

1. In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
2. Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Place the dough in the pan, trimming any excess. Prick the bottom with a fork to prevent bubbling. Bake for 20-25 minutes or until golden brown. Let cool completely.
3. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the coconut milk and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
4. Remove the saucepan from heat. Slowly stir a small amount of the hot mixture into the beaten egg yolks to temper them. Then, gradually whisk the egg yolk mixture back into the saucepan. Return to heat, cooking for an additional 2-3 minutes until thickened.
5. Stir in the shredded coconut, vanilla extract, and butter until fully combined. Pour the filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
6. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
7. Once the pie filling is set, spread the whipped cream over the top. Garnish with additional shredded coconut, if desired.
8. Slice the pie and serve chilled. Enjoy your homemade coconut pie with a refreshing beverage!

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