Target: 6 × 4 inches · landscape

Coconut Cream Pie

475 min · 8 slices

Ingredients

□ 1 1/4 cups all-purpose flour

□ 1 tsp granulated sugar

□ 1/2 tsp fine salt, divided

□ 1/2 cup (1 stick) cold unsalted butter, cubed

□ 3 to 4 tbsp ice water

□ 1 1/2 cups whole milk

□ 1 cup unsweetened full-fat canned coconut milk, well stirred

□ 4 large egg yolks

□ 3/4 cup granulated sugar

□ 1/4 cup cornstarch

□ 2 tbsp unsalted butter

□ 1 tsp vanilla extract, divided

□ 1 1/2 cups sweetened shredded coconut, divided

□ 1 cup cold heavy cream

□ 2 tbsp confectioners' sugar

1. Make a butter pastry, roll it into a 9-inch pie plate, and chill the shaped shell until firm.

2. Blind-bake at 375 F with weights, then uncovered until dry and lightly golden; cool fully.

3. Temper yolks with hot milk, return to the pan, and whisk to a bubbling thick custard; finish with butter, vanilla, and coconut.

4. Fill the shell, cover the custard surface, and chill at least 6 hours. Toast coconut until pale golden and cool.

5. Whip cream with confectioners' sugar and vanilla, mound over the set pie, and finish with toasted coconut.

Cook’s note: Cool the crust fully and chill the filled pie until cold through the center before adding cream.