Coconut Cream Pie
INGREDIENTS
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Coconut Pastry Cream
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1 cup milk (8 oz.)
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1 cup canned, unsweetened coconut milk, stirred (8 oz.)
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2 cups shredded sweetened coconut (6 oz.)
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1 vanilla bean, split in half lengthwise
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2 large eggs
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1/2 cup plus 2 tbsp sugar (4-1/4 oz.)
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3 tbsp all-purpose flour (7/8 oz.)
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4 tbsp unsalted butter, room temperature (2 oz.)
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One 9" blind baked and cooled coconut pastry shell (see below)
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Whipped Cream Topping
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2-1/2 cups heavy cream, chilled (20 oz.)
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1/3 cup sugar (2-1/4 oz.)
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1 tsp pure vanilla extract
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Garnish
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Chunk of white chocolate (about 4 to 6 oz. to make 2 oz. of curls)
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2 oz. unsweetened chip or large shred coconut (about 1-1/2 cups), or substitute sweetened shredded coconut
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Pastry Shell*
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1 cup plus 2 tbsp all-purpose flour (5-3/4 oz.)
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1/2 cup sweetened, shredded coconut (1-3/4 oz.)
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8 tbsp (1 stick) cold unsalted butter, cut into 1/2" dice (4 oz.)
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2 tsp sugar
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1/4 tsp kosher salt
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1/3 cup ice cold water (2-5/8 oz.), or more as needed
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* When you blind bake the pastry shell, be sure you bake it thoroughly, as directed in the instructions, or the crust may be tough. Very cold butter makes a flakier crust. If your butter is not very cold, set the diced butter in the freezer for 10-15
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