Coconut Cream Pie with Vodka Pie Crust

Ingredients

Vodka Pie Crust

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
• 1/2 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water
• Coconut Cream Pie
• 1 1/4 cups sweetened shredded coconut
• 9 � inch pie shell, partially baked (about 15 minutes in the oven)*
• 5 egg yolks
• 1 teaspoon vanilla
• 2/3 cup sugar
• 2/3 cup canned unsweetened coconut milk**
• 2/3 cup heavy cream
• 2/3 cup half and half
• Whip Cream

Directions

Vodka Pie Crust

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. You will only need to roll out one crust for the pie.
3. *After rolling out the pie dough and putting it in the pie pan � chill for 30 minutes. Then place a sheet of foil (or parchment) in the center of the pie and fill it with pie weights or dried beans. Place the pie crust in the oven for 15 minutes at 350 degrees. Remove from the oven and let cool for a few minutes before removing the foil and weights (or dried beans).
4. Coconut Cream Pie
5. Heat the oven to 350.
6. Place the coconut in a thin layer on a baking sheet and place in the oven for 7 to 10 minutes � stirring occasionally to promote even browning. Remove from the oven when most of it is golden brown. Set aside to cool.
7. Place the toasted coconut in the bottom of the pie crust � spreading it out evenly.
8. In a medium saucepan, whisk the egg yolks, vanilla, sugar, coconut milk, heavy cream, and half and half together over low heat. Continue to whisk gently until the foam subsides. Then pour it through a sieve directly into your pie crust (over the toasted coconut).
9. Place in the oven for 50 � 55 minutes, or until the middle is firm and does not jiggle. Take it out of the oven and let it cool completely; then place it in the refrigerator covered in plastic wrap.
10. Before serving top the pie with sweetened whipped cream and a dusting of sweetened coconut.
11. **Unsweetened Coconut Milk can be found at Walmart in the Asian Foods section.