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In a bowl, combine flour and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Gradually add cold water, 1 tbsp at a time, mixing until dough forms.
Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out dough and fit into a 9-inch pie pan.
Prick the bottom with a fork, line with parchment paper, fill with pie weights or beans.
Bake at 375°F (190°C) for 15 minutes, remove weights and bake 10 more minutes until golden. Cool completely.
2. Make the Coconut Cream Filling:
In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually add half and half, stirring constantly until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil for 1 minute, then remove from heat.
Temper egg yolks by slowly whisking in some hot mixture, then return to saucepan.
Cook 2 minutes more, stirring constantly.
Remove from heat; stir in butter, vanilla, and shredded coconut.
Pour filling into cooled crust.
3. Prepare the Whipped Cream:
Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread or pipe whipped cream over the pie.
4. Chill and Serve:
Refrigerate pie for at least 4 hours or until set.
Garnish with extra shredded coconut if desired before serving.
Serving and Storage Tips:
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