### Coconut Cream Pie Recipe
#### Ingredients
**For the Crust:**
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cut into small cubes
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 3-4 tablespoons ice water
**For the Coconut Cream Filling:**
– 1 cup whole milk
– 1 cup coconut milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 1/4 teaspoon salt
– 1 1/2 cups sweetened shredded coconut
– 1 teaspoon vanilla extract
– 1/2 teaspoon coconut extract (optional)
– 2 tablespoons unsalted butter
**For the Whipped Cream Topping:**
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon vanilla extract
– Toasted coconut flakes for garnish (optional)
#### Instructions
**Prepare the Crust:**
1. In a large bowl, combine flour, sugar, and salt.
2. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together.
4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10-12 minutes, or until the crust is golden brown. Let cool completely.
**Prepare the Coconut Cream Filling:**
1. In a medium saucepan, combine whole milk and coconut milk. Heat over medium heat until it just begins to simmer.
2. In a separate bowl, whisk together sugar, cornstarch, egg yolks, and salt until well combined.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in shredded coconut, vanilla extract, coconut extract (if using), and butter until smooth.
6. Pour the filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours or until set.
**Prepare the Whipped Cream Topping:**
1. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the chilled coconut cream filling.
3. Garnish with toasted coconut flakes if desired.
#### Serve and Enjoy!
Slice the pie and enjoy a deliciously creamy and coconutty treat!
