Perfect Coconut Cream Pie

Ingredients

Steps

1. 1

   On a lightly floured surface, roll the pie crust into a 13-inch circle, rolling from the center to the edge and turning and flouring the dough so it doesn't stick to the board.

2. 2

   Roll the dough onto your rolling pin, then unroll it into the pie pan without stretching. Press the dough into the pan and trim the excess, leaving a 1-inch overhang. Fold the edge under and crimp with your fingers or the tines of a fork. Refrigerate the crust for 1 hour, or freeze for 30 minutes.

3. 3

   While the crust chills, preheat the oven to 425°F.

4. 4

   Place a round of parchment paper inside the crust and press a piece of aluminum foil onto the paper, pushing it against the sides of the crust to keep it propped up. Fill the foil with pie weights or dry beans and bake for 15 to 25 minutes, until the edges are golden brown.

5. 5

   Meanwhile, in a small bowl, whisk together the egg and heavy cream to make an egg wash.

6. 6

   Carefully remove the paper, foil, and pie weights. Prick the bottom of the crust 10 to 12 times all over with a fork, brush with the egg wash, and tent just the edges of the crust with foil.

7. 7

   Bake for another 10 to 15 minutes, until the crust is golden all over, keeping the edges tented so they don't burn while the center crisps up.

8. 8

   In a medium heat-proof bowl, whisk together the 2 eggs and 2 egg yolks, then set aside.

9. 9

   In a small pot, combine the half and half or milk with the coconut milk. Place over medium heat and stir occasionally, removing from the heat once the coconut solids are completely dissolved and the mixture is warm, 3 to 5 minutes.

10. 10

    In a medium pot, whisk together the sugar, cornstarch, and salt. Pour in the warm milk mixture and whisk again to distribute the dry ingredients so there are no clumps.

11. 11

    Place over medium heat and cook, whisking constantly, until the mixture starts to bubble and thicken and coats the back of a spoon, about 5 minutes. Remove from the heat.

12. 12

    Temper the eggs: slowly drizzle 1 cup of the hot milk mixture into the eggs while whisking vigorously, then slowly pour the tempered eggs back into the pot while whisking. Return to medium heat and cook, whisking frequently, until thickened and the whisk leaves a trace, 2 to 3 minutes or longer depending on your stove. Remove from the heat.

13. 13

    Add the butter and stir until melted, then mix in the toasted coconut and let cool for about 10 minutes. Pour the filling into the baked pie shell, smooth it into an even layer, cover, and refrigerate for at least 6 hours or overnight for best results.

14. 14

    When ready to serve, combine the heavy cream, confectioners sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form, about 2 minutes.

15. 15

    Dollop the whipped cream over the pie and sprinkle with more toasted coconut before serving.