Coconut Cream Pie

Coconut Cream Pie
Coconut Cream Pie

Works great with any sweet tooth.

Coconut Cream Pie
Coconut Cream Pie

Dough

• 1 cup flour • 6 tablespoons unsalted butter • 1 tablespoon sugar • 1/4 teaspoon salt

Mix together the flour, sugar, and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough cold water to make a smooth dough, about 3 tablespoons. Cover and chill for 30 minutes.

Roll the dough and line a 8 or 9 inch pie pan. Cook in the oven at 350F for 15-20 minutes.

Filling

• 1 1/2 cup milk • 1/2 cup heavy cream • 1/2 cup flour • 1/2 cup sugar • 2 eggs • 1 cup sweetened, flaked coconut • 1/2 teaspoon vanilla • pinch of salt

In a bowl mix together the eggs, sugar and salt. In a saucepan, on medium-low heat, bring the milk and cream to a simmer. Whisk in the flour a little at a time. Stir constantly for 2 minutes. Add the eggs and sugar mixture and simmer for another 2 minutes, whisking to avoid clumps. Remove from heat and add the coconut and vanilla. Let cool for about 15 minutes. Pour into the baked pie crust. Cover and let cool in the fridge for a couple of hours. Once it's chilled, top with the whipped cream and the toasted coconut.

Whipped Cream
Whipped Cream

Whipped Cream

• 1 1/2 cup heavy cream • 2 tablespoons sugar • 1/2 teaspoon vanilla

In a large bowl, mix all the ingredients. Whisk until you have a nice, thick cream. You can use an electric mixer.

Toasted Coconut

• 1/2 cup flaked coconut

Put in a pan and in the oven at 350°F for 5-10 minutes or until browned, shaking the pan occasionally.

Toasted Coconut
Toasted Coconut
Coconut Cream Pie
Coconut Cream Pie