The Best Coconut Cream Pie Ever

★Ingredients

For the crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 teaspoon salt

1/4 cup granulated sugar

1/4 cup ice water

For the filling:

1 cup sweetened shredded coconut

1 cup coconut milk

3/4 cup granulated sugar

2 cups whole milk

1/4 cup cornstarch

4 large egg yolks

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional)

1 tablespoon unsalted butter

For the topping:

1 cup heavy cream

1/2 teaspoon vanilla extract

2 tablespoons powdered sugar

Toasted coconut flakes for garnish

Fluffy cloud cake

Pork chops with honey garlic

★Instructions

For the crust:

1. Prepare the crust:

• In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
• Gradually add the ice water and pulse until the dough begins to come together.
• Turn the dough onto a floured surface, form it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

1. Blind bake the crust:

• Preheat the oven to 375°F (190°C).
• Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp as desired.
• Line the crust with parchment paper and fill with pie weights or dried beans.
• Bake for 15 minutes, remove the weights and parchment, then bake for an additional 10-15 minutes or until golden brown. Let cool completely.

For the filling:

1. Toast the coconut:

• Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown. Set aside.

1. Prepare the custard:

• In a medium saucepan, combine the whole milk, coconut milk, and 1/2 cup of the toasted coconut. Heat over medium heat until the mixture begins to simmer. Remove from heat and let steep for 10 minutes.
• In a mixing bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth.
• Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs, then return the mixture to the saucepan.
• Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
• Stir in the vanilla extract, coconut extract (if using), and butter until smooth. Pour the custard into the cooled pie crust.
• Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until set.

For the topping:

1. Make the whipped cream:

• In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread or pipe the whipped cream over the chilled pie, then sprinkle with the remaining toasted coconut.

1. enjoy!