COCONUT CREAM PIE - BEST EVER

By cindygwest

Ingredients

• ALMOND CRUMB CRUST
• 3/4 cup coarsely chopped almonds
• 2-1/2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup plus 2 tablespoons graham cracker crumbs
• 1/4 teaspoon vanilla or almond extract
• 1/4 cup (1/2 stick) unsalted butter, melted
• FILLING
• 1/2 cup sugar
• 3-1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter, cut into ½-inch pieces
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup sweetened flaked coconut
• TOPPING
• 1/2 cup sweetened flaked coconut
• 3/4 cup cold heavy cream or whipping cream
• 3 tablespoons sifted confectioners’ sugar
• 1/2 teaspoon vanilla extract

Details

Servings 8

Preparation

Step 1

ALMOND CRUST DIRECTIONS
Lightly butter a 9-½-inch deep-dish pie plate. Set aside. Put the almonds, sugar, flour, and salt into a food processor. Pulse until the almonds are very finely ground. Transfer the mixture to a large bowl and stir in the graham cracker crumbs. In a small bowl, combine the vanilla with the melted butter. Add to the crumbs and mix well. Add 2 teaspoons of water to the mixture, then rub the dough with your fingers until the texture is uniform. Press the mixture between your fingers. It should clump together without falling apart. (If necessary, rub in another teaspoon of water to make it more clumpy.) Transfer the dough to the pie plate. Press it evenly into the bottom and most of the way up the sides. Refrigerate for 10 minutes.
Preheat the oven to 350°F. Bake the pie shell on the center oven rack for 8 minutes. Transfer to a rack and cool completely.

FILLING INSTRUCTIONS
Whisk the sugar, cornstarch, and salt together in a medium-size heavy saucepan, preferably nonstick. Whisk in the milk and yolks. Place over medium heat and cook, whisking until the mixture thickens and 1/2 cup sweetened flaked coconut
3/4 cup cold heavy cream or whipping cream
3 tablespoons sifted confectioners’ sugar
1/2 teaspoon vanilla extract
to boil—about 5 to 7 minutes. Remove from the heat and whisk in the butter, one piece at a time. Whisk in the vanilla, coconut extract, and coconut.
Pour the filling into the pie shell and smooth the top with a spoon. Place a piece of plastic wrap over the filling and smooth with your fingers to remove any air gaps. (The plastic keeps a “skin” from forming.) Transfer the pie to a rack and cool thoroughly. Refrigerate overnight.

TOPPING INSTRUCTIONS
Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown. Immediately transfer to a plate.
About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes. Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar. Add the vanilla and beat until the cream is stiff but not grainy.
Spread the cream over the pie and sprinkle with toasted coconut.