The absolute best! A creamy, old-fashioned coconut cream pie recipe that this avid baker has used for over 30 years. I have never tasted a better recipe.
Ingredients
FOR THE PASTRY
- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- 1/4 cup to 1/3 ice water, Only enough to make a dough form.
FOR THE COCONUT CREAM FILLING
- 3 cups whole milk
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 1 cup unsweetened fine coconut
- 3 slightly beaten extra large egg yolks
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract
- FOR THE VANILLA WHIPPED CREAM
- 1 cup whipping cream
- 1 tsp vanilla extract
- 3 tbsp icing sugar, powdered sugar
Instructions
FOR THE PASTRY (SUFFICIENT FOR 2 PIE SHELLS)
- Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.