Coconut Cream Pie
It’s pie season! Enjoy something a little less traditional, but equally delicious with this coconut cream pie.
IngredientsFor the crust
For the crust:
- Measure out flour, salt, sugar, and coconut flakes into a mixing bowl. Whisk well.
- Make sure your butter is cold! Chop butter into small ¼ inch cubes or grate butter. Put the butter into the flour mixture. Use a fork or your fingertips to mix butter into flour, until you are left with pea size chunks of butter. You can also use a food processor to combine the ingredients. If using your hands, try not to melt the butter. Place the bowl in the fridge if melting at all, and wait until the butter is solid again.
- Add 3 tablespoons of vodka into your flour mixture. Use the food processor, the fork, or your hands, to mix the dough.
- Start by adding in 3-4 tablespoons of water into your dough. Mix together. If you can clump the dough together in one big, shaggy ball. Your dough is good. If not, keep adding water until you can do so. Make sure to not over hydrate your dough.
- Transfer your dough onto a clean surface. Press it into a ball – but don’t over work it, because the butter will melt. Wrap the dough in plastic wrap, and set in the refrigerator for at least 30 minutes. You can also leave the dough overnight.
- Preheat your oven to 375 degrees Fahrenheit.
- After chilling the dough, flour a clean surface and a rolling pin. Roll the dough out, fold it, and roll it again. Repeat this step until the dough is smoother. If you still see chunks of butter, that is good. Make sure your dough is still cold.
- Roll out your dough into a circle that is about 10 inches wide, or until it is about ¼ – ½ of an inch thick.
- Gently place your dough into a 9 inch pie pan. Crimp the edges of your crust.
- Place parchment paper on top of your dough in the pie pan. Fill the parchment paper with blind baking beads. If you don’t have these beans, you can use dry rice, dry beans, or sugar to weigh down your pie.
- Bake in the oven for 15 minutes.
- Remove the pie from the oven. Remove the blind baking beads and the parchment paper. Use a fork to dock the dough. This means that you are poking a bunch of holes into your pie.
- Place the pie back into for another 15-17 minutes, or until the pie crust is lightly golden brown.
For the pie filling:
- Whisk together flour, evaporated milk, and coconut milk in a saucepan on medium heat.
- After they are combined, stir occasionally until the milk simmers. Once it simmers, remove from the heat.
- In another bowl, whisk together the egg yolks, vanilla extract, sugar, and salt until well mixed.
- After the milk mixture has cooled a little (about 5 minutes), SLOWLY pour a little amount of milk into the egg mixture, while whisking the egg mixture vigorously. You want to be careful not to scramble your eggs during this part.
- After you have poured about ⅓ of the milk mixture into the egg mixture and it is smooth and completely combined, pour the egg mixture into the rest of the milk mixture in the saucer.
- Over medium-low heat, whisk the final mixture until your mixture is thick enough to coat the back of a wooden spoon opaquely. (a few minutes) If you can swipe your finger on the wooden spoon, and the mixture holds its shape, your filling is done.
- Remove from heat.
- Pour your filling into your pie crust.
- Let cool for 30 minutes – 1 hour before placing in the fridge for at least 3 hours or until the filling is set.
- After the pie is cooled, top with whipped cream. You can decorate your pie with more coconut flakes if you’d like.
For the whipped cream:
- Use an electric mixer or whisk to whisk together 1 cup of heavy whipping cream and 2 tablespoons of powdered sugar until stiff peaks form. Make sure not to over whip your whipping cream, because it will turn into butter.