Coconut Cream Pie II

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
6 tablespoons	90ml	Chilled unsalted butter - cut small pieces
3 tablespoons	45ml	Chilled solid vegetable shortening - cut small pieces
4 tablespoons	60ml	Ice water - or more if needed
		Filling
1/2 cup	99g / 3.5oz	Sugar
2 cups	396g / 13oz	Eggs (large)
1 cup	198g / 7oz	Egg yolk (large)
3 tablespoons	45ml	All-purpose flour
1 1/2 cups	355ml	Whole milk
1 1/2 cups	139g / 4.9oz	Sweetened flaked coconut
1 teaspoon	5ml	Vanilla extract
1/8 teaspoon	0.6ml	Coconut extract
		Topping
2/3 cup	61g / 2.2oz	Sweetened flaked coconut
1 1/4 cups	296ml	Chilled whipping cream
2 tablespoons	30ml	Sugar
1/8 teaspoon	0.6ml	Coconut extract

Recipe Instructions

For Crust: Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375 degrees. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For Filling: Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes.

Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For Topping: Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

This recipe yields 8 servings.

Source:
Bon Appetit, September 2002

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