Coconut Cream Pie
For the Crust
- 1 disk Pate Brisee
- All-purpose flour, for surface
For the Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon coarse salt
- 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
- 1 1/4 cups whole milk
- 4 large egg yolks
- 3/4 teaspoon pure vanilla extract
- 1 cup shredded sweetened coconut
For the Topping
- 1/2 cup large-flake unsweetened dried coconut (optional)
- 1 1/2 cups heavy cream
- 2 tablespoons confectioners' sugar
Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
Make the topping Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.