Triple Threat Coconut Cream Pie

Ingredients

Pastry Shell

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons granulated sugar
• 1/3 cup sweetened flaked coconut
• 8 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen for 10 minutes
• 1 1/2 tablespoons sour cream
• 2 tablespoons ice water

Filling

• 1 (13 1/2 ounce) can coconut milk, well stirred (NOT cream of coconut!)

• 1 cup whole milk
• 1/2 cup sweetened flaked coconut
• 1 vanilla bean, split (can substitute 1 tsp. vanilla extract)
• 2/3 cup granulated sugar, divided
• 1/4 teaspoon salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 1/2 teaspoon coconut extract (optional, but highly recommended)
• 2 tablespoons unsalted butter, cut into 4 pieces

Topping

• 1 1/2 cups heavy whipping cream, well chilled
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons dark rum (optional)
• 1/4 cup sweetened flaked coconut, toasted
• 1 ounce white chocolate, shaved

Directions

1. 1

   For Pie Shell:

2. 2

   Process flour, salt, sugar and coconut together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about five to seven one-second pulses.

3. 3

   Using fork, mix sour cream and ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for two 1-second pulses. Repeat with remaining sour cream mixture.

4. 4

   Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 teaspoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, two to three one-second pulses.

5. 5

   Flatten into 4-inch disk; wrap in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling. You may also place wrapped disks in freezer bags and refrigerate for up to two days, or freeze up to six months. Simply bring to a pliable (but cold!) temperature before rolling out.

6. 6

   Place in 9-inch pie plate, trim and flute edges, and cover with foil. Fill foil to top rim with pie weights or dry beans.

7. 7

   Blind bake pie shell at 400F for 20 minutes. Remove from oven, reduce temperature to 350°F Remove pie weights and foil, and bake at 350F an additional 10-20 minutes, or until shell is golden brown--not just "blonde." Let cool completely.

8. 8

   For Filling:.

9. 9

   Bring the coconut milk, milk, coconut, vanilla bean, 1/3 Cup sugar and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar.

10. 10

    When the mixture reaches a simmer, whisk the egg yolks to break them up, then whisk in the remaining 1/3 Cup sugar and cornstarch until well combined and no lumps remain.

11. 11

    Gradually whisk the simmering liquid into the yolk mixture to temper it, and then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Vanilla bean can be discarded at this time.

12. 12

    Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds.

13. 13

    Off the heat, whisk in the coconut extract (and vanilla if you're subbing) and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.

14. 14

    For the topping:.

15. 15

    When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla and rum, if using. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the toasted flaked coconut and shaved chocolate over the whipped cream. Serve.