Double Coconut Cream Pie - Loveless Cafe

By carvalhohm

Ingredients

• For the pie crust:
• 1/3 cup cold water
• 1 1/2 tablespoons distilled white vinegar
• 2 2/3 cups unbleached all-purpose flour
• 1 1/4 teaspoons salt
• 1 cup cold unsalted butter , cut into small cubes
• For the filling:
• 1 1/4 cups plus 2 tablespoons sweetened flaked coconut
• 2 whole eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2/3 cup sugar
• 2/3 cup canned unsweetened coconut milk
• 2/3 cup heavy cream
• 2/3 cup half-and-half
• For the whipped cream topping:
• 1 1/3 cups heavy cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

Details

Servings 8
Adapted from food.com

Preparation

Step 1

*To make pie crust:*
Combine water and vinegar and refrigerate to make sure it’s extra chilled. Keeping everything cold and working quickly are keys to flaky pie crust.

Place flour and salt in mixing bowl and give it a good stir. Add butter cubes, and using your fingers, fork, or pastry blender, break butter up into flour. You should end up with coarse, gravel-like mixture. Add water and vinegar mixture about a tablespoon at a time, stirring with fork and your hands until dough comes together.

Cut dough into two equal pieces, and shape them into round, flat disks. Wrap in plastic wrap and refrigerate for at least 30 minutes. This dough actually became hard as a rock in refrigerator when I left it in overnight, and needed to thaw on counter for a while, so you might not want to leave it in refrigerator much longer than 30 minutes.

You only need half of dough for this pie crust, but I always make full batch. That way I can keep half in freezer and be able to make another pie, or a quiche, without as much work.

*To partially bake pie crust:*
Roll out one disk on lightly floured surface to circle about 1/8 of an inch thick. Wrap crust around your rolling pin to transfer to a 9-inch pie plate. Carefully stretch dough into plate, pressing gently into corners. Trim and crimp edges, and place it in refrigerator.

Preheat oven to 325°. Line pie shell with parchment paper, and fill pie sheet with pie weights or dried beans, then bake for about 20 minutes, or until the dough is dried, but not brown. Scoop out pie weights and let shell cool.

*To make filling:*
Preheat oven to 350°. Spread coconut out on baking sheet and toast for about 5 minutes, stirring once or twice. It’ll burn easily, so keep an eye on it. Once it’s golden brown, transfer coconut to plate to cool. Scatter all but 2 tablespoons coconut on bottom of partially baked pie shell.

In mixing bowl, whisk together whole eggs, egg yolks, and vanilla. Gradually add sugar and coconut milk, mixing until completely blended. Whisk in heavy cream and half and half, but don’t beat too vigorously, as you don’t want custard to have bubbles. Gently pour mixture into pie shell over toasted coconut.

Bake pie in middle of oven for 55 to 60 minutes. Filling will puff up around edges, and center should be firm. Remove from oven and let cool completely, then cover and refrigerate until chilled.

*To make whipped cream topping:* Whip cream with an electric mixer or stand mixer at medium speed until soft peaks form. Gradually beat in the sugar and vanilla and continue beating until stiff peaks form.

Remove chilled pie from refrigerator, and mound whipped cream on top, spreading it to edges to make a slightly domed shaped. Garnish with remaining toasted coconut, and serve chilled.