I know a lot of you out there like to make things ahead and freeze them. It is not a good idea to try that with any type of custard pie, because custard bases usually split into their separate components when frozen.

When you get to the step of scalding the milk for the filling, please be very careful if you attempt this using your stovetop. It is incredibly easy to burn the milk this way, and I have had to throw out more than one pan in my lifetime, because it is almost impossible to totally clean scorched milk off the bottom of a pan. The microwave is a much safer method.

 

INGREDIENTS

For the pastry

1 cup very cold butter cut into small cubes

2 ½ cups flour

½ tsp salt

¼ to 1/3 cup ice water, only enough to make a dough form

For the coconut cream filling

3 cups whole milk

1/3 cup flour

2/3 cup sugar

Pinch of salt

1 cup unsweetened finely shredded coconut

3 extra-large egg yolks, slightly beaten

4 Tbsp. butter

2 tsp vanilla extract

¼ tsp pure almond extract

For the vanilla whipped cream

1 cup whipping cream

1 tsp vanilla extract

3 Tbsp. icing sugar or powdered sugar

 

INSTRUCTIONS

For the pastry (sufficient for 2 pie shells)

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.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time. You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.

Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12–15 minutes or until golden brown. Cool completely before adding the filling.

 

For the coconut cream filling

Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.

Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning 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 slightly thicken.

At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir.

Cook for an additional two or three minutes until the filling reaches pudding consistency and remove from the flame. The mixture should have been just beginning to boil at that point. Stir in the butter, vanilla and almond extract.

Cool for about 20 minutes before pouring into the baked pie shell/s.

Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.

 

For the vanilla whipped cream

Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.

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Quick Tip:  Want to add a little more coconut oomph to this recipe? Replace part or all of the whole milk with full-fat coconut milk. You could also finely chop some shredded, unsweetened coconut and add it to the crust.

Recipe and image courtesy of Barry at Rock Recipes