Coconut Cream Pie

This is an absolutely perfect pie for coconut lovers! A creamy, rich coconut layer topped with an airy and light whipped cream. The pie is not too sweet and I just loved the crust which doesn't contain any sugar. Before serving, I strongly recommend chilling it overnight and serving cold.

Recipe adapted from rock recipes.

For the pie crust:

113g/1/2 cup very cold butter cut into small cubes
150g/1 1/4 cup flour

1/4 tsp salt
1/8 to 1/6 cup ice water (Only enough to make a dough form.)

1) 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.Wrap the dough in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.

2) Roll the dough into a round and place in the bottom of a 23cm pie plate. Poke a few holes in the bottom of the pastry shell and rest in the refrigerator for an additional 20 minutes.

3) Bake at 200 degrees C for 12 – 15 minutes or until golden brown. Cool completely before adding the filling.

For the coconut cream filling:

720ml/3 cups milk

40g/1/3 cup flour
150g/2/3 cup sugar
pinch of salt
90g/1 cup unsweetened fine coconut
3 slightly beaten large egg yolks
4 tbsp butter

2 tsp vanilla extract

1/4 tsp pure almond extract

1) Bring the milk to boil. Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.2) Over medium low heat slowly add 1 cup of the scalded milk, whisking constantly. When the filling begins to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to thicken. 

3) Remove from heat and pour about a half cup of this mixture onto the egg yolks. Keep whisking constantly. Pour the egg mixture immediately back into the pot, continuing to stir. Cook for an additional two or three minutes until the filling reaches pudding consistency and remove from heat. The mixture should just be beginning to boil at this point.

4) Stir in butter, vanilla and almond extract.

5) Cool almost to room temperature before pouring into the baked pie shell. Chill for about 3 hours or overnight.

Vanilla Whipped Cream

200ml/1 cup whipping cream
1 tsp vanilla extract
2 tbsp icing sugar

1) Combine and beat to soft peaks and spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.

Enjoy!!