This creamy light toasted coconut whipped cream pie offers extra flavor as the filling uses cream of coconut. It has a flaky crust and a whipped cream topping. Delicious!
Preheat the oven to 375 F.
Have ready a 9-inch pie plate.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top. You can also use a silicone baking mat.
To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter.
You can also use two butter knives if you don't have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated.
Its okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.
Flatten your ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it wont matter.
Don't overwork the crust.
Gently transfer the dough onto your pie plate being careful not to stretch it.Poke the bottom of the pie crust with a fork in several spots. Place the pie crust into the refrigerator for 10 minutes before baking.
Line the pie crust with aluminum foil and either using baking weights or dried beans, cover the aluminum foil with a layer of weights and place into the preheated oven.
Bake for 15-20 minutes until you see the top edges turning lightly brown.
Remove and place onto a cooling rack. Gently remove the aluminum foil with the weights and let cool completely before filling.
*Note: With the remaining ball of dough, you can either repeat the method above for a second bottom crust if you are making two pies or you can freeze it uncooked.To freeze - wrap the dough in plastic wrap and store for up to 1 month. When you need, defrost the night before and roll out following the same instructions.
*Toasted Coconut:For the Topping
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Spread the topping coconut (1 cup) evenly onto the baking sheet.
Place into the preheated oven ad bake about 8-10 minutes until golden brown. Watch it does not burn. You can move the coconut around a little with a flipper to allow for more even toasting.
Remove from oven and from the hot pan so it quits roasting from the heat of the pan. Place the hot pan onto a cooling rack then carefully lift the toasted coconut out scooping with the parchment paper and dump into a bowl.Set aside until needed.
Using a saucepan on the stove top pour in the coconut cream, half and half, egg yolks,sugar, cornstarch and the salt. Stir together with a whisk. Heat with a low to medium heat, whisking all the time to keep it from sticking or scorching and bring to a low boil. This will take about ten minutes.
Remove the saucepan from the stove.
Fold in the shredded coconut and the vanilla.
Pour into the cooked, cooled pie crust and let cool to room temperature then lightly cover with plastic wrap and refrigerate for at least four hours or overnight.
Cool a glass or metal mixing bowl in the freezer for 15 minutes. Pour the heavy cream in and using an electric mixer beat on medium speed until soft peaks are forming. Add the confectioners' sugar and beat until stiff peaks form.
Remove the pie from the refrigerator and dollop on the whipped topping.
Sprinkle with toasted coconut. This can be refrigerated until you are ready to serve. Best the same day as the topping goes on.