INGREDIENTS
Crust
1 unbaked Flaky Pie Crust – either your favorite recipe or store bought – Deep Dish
Filling
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tablespoons butter – cubed
1¼ cups sweetened flaked coconut
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
Whipped Cream
1 1/2 cups cold heavy cream or heavy whipping cream
3 Tablespoons confectioners’ sugar or granulated sugar*
3/4 teaspoon pure vanilla extract
Garnish
1 cup sweetened flaked coconut – toasted
DIRECTIONS
PIE CRUST
It is best that the pie dough is prepared before starting to make the coconut cream pie. If you are making the pie dough, prepare it the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). You will only use enough dough for a single crust deep dish.
**You want to fully blind bake your pie crust.
On a floured work surface, roll out the disk of chilled dough.
Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
Chill the pie crust in the refrigerator for at least 30 minutes. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
While the crust is chilling, preheat oven to 375°F
Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.)
Fill with pie weights or dried beans. Make sure the weights are distributed evenly around the pie dish.
Bake until the edges of the crust are starting to brown, about 15-16 minutes.
Remove pie crust from the oven and carefully lift the parchment paper (with the weights) out of the pie.