Coconut Cream Pie

Instructions

1. Step 1

   Combine the flour with half of the salt in a mixing bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 3.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Cut the crust portion of cold butter into the flour until the mixture contains pea-sized pieces.

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: mixing bowl, Pastry blender

3. Step 3

   Add the ice-cold water and mix just until the dough holds together when pressed.

   Ingredients used: 45.0 ml Water

   Cookware: mixing bowl

4. Step 4

   Shape the dough into a disc, cover it, and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: refrigerator

5. Step 5

   Heat the oven to 190°C. Roll the dough into a circle about 30 cm wide and fit it into the pie dish, trimming and crimping the edge.

   Cookware: oven, pie dish, rolling pin

6. Step 6

   Refrigerate the shaped crust until firm.

   Timer: 15 min (fixed)

   Cookware: pie dish, refrigerator

7. Step 7

   Line the crust with parchment paper, fill it with pie weights, and bake at 190°C.

   Timer: 15 min (fixed)

   Cookware: oven, parchment paper, pie dish, pie weights

8. Step 8

   Carefully remove the parchment and weights, then bake until the crust is dry and golden brown.

   Timer: 12 min (fixed)

   Cookware: oven, parchment paper, pie dish, pie weights

9. Step 9

   Transfer the crust to a cooling rack and let it cool completely.

   Timer: 30 min (fixed)

   Cookware: cooling rack, pie dish

10. Step 10

    Toast the topping portion of coconut in a dry skillet over medium heat, stirring frequently, until golden. Transfer it from the skillet to cool.

    Timer: 4 min (fixed)

    Ingredients used: 20.0 gr Unsweetened Shredded Coconut

    Cookware: skillet

11. Step 11

    Whisk the sugar, cornstarch, remaining salt, whole milk, and coconut milk together in a saucepan until smooth.

    Ingredients used: 240.0 ml Coconut Milk, 40.0 gr Cornstarch, 150.0 gr Granulated Sugar, 3.0 gr Salt, 360.0 ml Whole Milk

    Cookware: saucepan, whisk

12. Step 12

    Cook the milk mixture over medium heat, whisking continuously, until it is steaming and noticeably thickened.

    Timer: 8 min (fixed)

    Cookware: saucepan, whisk

13. Step 13

    Place the egg yolks in a heatproof bowl. Slowly whisk about 240 ml of the hot milk mixture into them, then whisk the tempered yolk mixture back into the saucepan.

    Ingredients used: 4.0 piece Egg Yolk

    Cookware: Heatproof Bowl, saucepan, whisk

14. Step 14

    Cook over medium heat, whisking continuously, until the custard bubbles and reaches at least 71°C throughout.

    Timer: 2 min (fixed)

    Cookware: saucepan, whisk

15. Step 15

    Remove the custard from the heat. Stir in the filling portion of butter, the filling portion of vanilla, and the untoasted coconut until evenly combined.

    Ingredients used: 30.0 gr Unsalted Butter, 80.0 gr Unsweetened Shredded Coconut, 10.0 ml Vanilla Extract

    Cookware: rubber spatula, saucepan

16. Step 16

    Spread the hot custard evenly in the cooled crust and let the pie stand at room temperature briefly.

    Timer: 20 min (fixed)

    Cookware: pie dish, rubber spatula

17. Step 17

    Cover and refrigerate the pie until the custard is cold and firmly set.

    Timer: 240 min (fixed)

    Cookware: pie dish, refrigerator

18. Step 18

    Beat the cold cream with the powdered sugar and remaining vanilla until medium peaks form.

    Timer: 4 min (fixed)

    Ingredients used: 360.0 ml Heavy Cream, 30.0 gr Powdered Sugar, 5.0 ml Vanilla Extract

    Cookware: electric mixer, mixing bowl

19. Step 19

    Spread or spoon the whipped cream over the chilled pie.

    Cookware: pie dish, rubber spatula

20. Step 20

    Sprinkle with the toasted coconut, slice, and serve chilled.

    Cookware: pie dish