Old Fashioned Coconut Cream Pie

Certainly! Here’s a classic recipe for Old-Fashioned Coconut Cream Pie:

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

For the Coconut Filling:

• 1 cup sweetened shredded coconut
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large egg yolks, beaten
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Topping:

• 1 cup whipped cream
• Shredded coconut for garnish (toasted if desired)

Instructions:

For the Pie Crust:

1. In a food processor, combine the flour, cold butter, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and pulse until the dough comes together.
3. Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and crimp as desired. Prick the bottom with a fork.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 10-12 minutes or until the crust is golden brown. Allow it to cool completely.

For the Coconut Filling:

1. In a dry skillet over medium heat, toast the shredded coconut until golden brown. Set aside.
2. In a medium saucepan, combine the milk, heavy cream, sugar, flour, and salt. Cook over medium heat, whisking constantly until the mixture thickens.
3. In a separate bowl, temper the beaten egg yolks by slowly adding a small amount of the hot milk mixture, whisking constantly. Gradually add the tempered yolks back into the saucepan, whisking continuously.
4. Continue cooking until the mixture is thick and smooth. Remove from heat and stir in the vanilla extract, butter, and toasted coconut.
5. Pour the coconut filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours or until set.

For the Topping:

1. Before serving, spread whipped cream over the chilled coconut filling.
2. Garnish with additional shredded coconut, toasted if desired.

Slice and enjoy your delicious Old-Fashioned Coconut Cream Pie!