Best Coconut Cream Pie

tastingtable.com

Shirley Drozdiel

subheading: For the Coconut Pastry Crust:

1 cup, plus 2 tablespoons, all-purpose flour, plus extra for rolling

½ cup shredded sweetened coconut

8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch dice

2 teaspoons granulated sugar

¼ teaspoon kosher salt

⅓ cup ice-cold water, or more as needed

subheading: For the Coconut Pastry Cream:

1 cup milk

1 cup canned, unsweetened coconut milk, stirred

2 cups shredded sweetened coconut

1 vanilla bean, split in half lengthwise

2 large eggs

½ cup, plus 2 tablespoons, sugar

3 tablespoons all-purpose flour

4 tablespoons room-temperature, unsalted butter

subheading: For the Whipped Cream:

2½ cups heavy cream, chilled

⅓ cup sugar

1 teaspoon pure vanilla extract

subheading: For Serving:

2 ounces unsweetened chip or large-shred coconut (about 1½ cups), or substitute sweetened shredded coconut

Chunk of white chocolate (about 4 to 6 ounces, to make 2 ounces of curls)

Directions at tastingtable.com

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