Coconut Cream Pie (The Best)

Preparation

• Shortcrust Pastry

  • In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a disc.
  • On a floured work surface, roll the dough to form a circle about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie dish with the circle of dough. Remove the excess dough around the edges, leaving a 1/2-inch (1.5 cm) overhang. Crimp the overhang of dough in a series of curves to make a decorative pattern. Refrigerate for 30 minutes.
  • With the rack in the middle position, preheat the oven to 375°F (190°C). Cover the dough with foil and fill with dried peas or ceramic pie weights.
  • Bake for 15 minutes. Remove the peas and foil. Bake for another 10 minutes or until the dough is lightly golden. Let cool completely on a wire rack.

• Coconut Filling

  • In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture thickens. Remove from the heat. Pour into the cooled crust.
  • Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for 4 hours or until completely chilled.
  • In a small skillet, toast the remaining shredded coconut for 2 minutes or until golden. Let cool completely.

• Whipped Cream

  • In a bowl, whisk the cream, icing sugar and vanilla with an electric mixer until firm peaks form. Garnish the pie with the whipped cream and sprinkle with the toasted coconut.