The Absolute Best Coconut Cream Pie

The Absolute Best Coconut Cream Pie

The Absolute Best Coconut Cream Pie

Although I love coconut cream pie, I never order it in restaurants because of decades of being served gelatinous slop that bore little resemblance to the real thing. I have been making this pie since I was 12 years old and have yet to sample better. 

For the pie crust:

Pastry:
Sufficient for two 10 inch pie shells.

1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/4 to 1/3 cup ice water (Only enough to make a dough form.)

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. Cool completely before adding the filling.

For the coconut cream filling

Scald in the microwave or on the stove top:

3 cups whole milk

Microwave works best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine

1/3 cup flour
2/3 cup sugar
pinch of salt
1 cup unsweetened fine coconut

Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto

3 slightly beaten extra large egg yolks

whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Stir in

4 tbsp butter

2 tsp vanilla extract

1/4 tsp pure almond extract

Cool almost to room temperature before pouring into the baked pie shell. Chill for about 3 hours.

Vanilla Whipped Cream

1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar

Combine and beat to soft peaks and spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve