Coconut Cream Pie

Name: Coconut Cream Pie
Yield: makes 8 servings
Ingredients: 1 1/4 cups flour; 1 tablespoon sugar; 1/8 teaspoon salt; 1/4 pound (1 stick) butter, chilled and cut into small pieces, or 4 tablespoons butter and 4 tablespoons vegetable shortening; 1/4 cup ice water; 1/2 cup milk; 1/2 cup canned unsweetened coconut milk; 1/2 cup plus 3 tablespoons sugar; 1/2 vanilla bean, split and scraped; 2 tablespoons cornstarch; 1 cup plus 1/4 cup heavy cream; 3 egg yolks; 1 tablespoon butter, softened; 1 cup shredded sweetened coconut, lightly toasted

December 14, 2011

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Photo by Chelsea Kyle

This is sinfully rich and creamy, just the way a cream pie should be. It is best made several hours in advance, so that the coconut flavor has a chance to bloom in the filling. The crust is a classic pâte brisée, the rich, flaky French pastry used for both sweet and savory tarts (try it with your favorite quiche recipe). Don’t expect leftovers!

Recipe notes

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