Coconut Cream Pie

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 2 1/2 cups shredded coconut
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1 pinch salt
• 2 1/2 cups milk
• 1/4 cup whipping cream
• 2 egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut in pieces
• 2 tablespoons cold vegetable shortening

Recipe

• 1 for the pastry, sift the flour and salt into a bowl. add the butter and shortening and cut in with a pastry blender or two knives until the mixture resembles coarse bread crumbs.
• 2 with a fork, stir in just enough ice water to bind dough (2-3 tbls.). gather into a ball, wrap in wax paper and chill for at least 20 minutes.
• 3 preheat oven 425°f roll out the dough 1/8 inch thick. transfer to a 9-inch tart pan. trim and flute the edges. prick the bottom. line with wax paper and fill with baking beans. bake for 10-12 minutes. remove the paper and beans, reduce heat to 350f and bake until brown, about 10 more minutes.
• 4 spread 1 cup of the coconut on a baking sheet and toast in the oven until golden, 6-8 minutes, stirring often. set aside for decorating.
• 5 put the sugar, cornstarch and salt in a saucepan. in a bowl, whisk together the milk, cream and egg yolks. add the egg mixture to the saucepan.
• 6 cook over low heat, stirring constantly, until the mixture comed to a boil. boil for 1 minute, then remove from the heat. add butter, vanilla extract and remaining coconut.
• 7 pour into baked pastry shell. when the filling is cool, sprinkle toated coconut in a ring in center.