Coconut Cream Pie

Step 1

To make the crust: Prepare the pastry for one 9” single pie crust. Place the crust in a 9” pie pan and crimp the edges. Line the crust with a parchment round (9", for a 9" pie), or paper coffee filter.

Step 2

, Add pie weights, dry rice, or dried beans, enough to fill the pan two-thirds full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. While the crust is chilling, preheat the oven to 375°F with a rack in the center.

Step 3

, Bake the chilled crust for 20 minutes. Remove it from the oven and lift out the paper and weights.

Step 4

, Prick ("dock") the bottom of the crust all over with a fork, to prevent bubbles. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden all over.

Step 5

, Set the crust aside while you prepare the filling.

Step 6

, To make the filling: In a medium saucepan, stir together the coconut milk, 1 cup (227g) of the whole milk, the sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.

Step 7

, In a medium heat-safe mixing bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk.

Step 8

, Whisk some of the hot milk mixture into the egg yolk mixture to temper the yolks. Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later.

Step 9

, Bring the mixture to a boil, stirring constantly with a whisk, until it thickens. Remove the custard from the heat and strain it through a fine sieve into a bowl set over ice.

Step 10

, Stir in the butter, vanilla, coconut extract, and coconut. Cover and chill thoroughly, for at least 3 hours.

Step 11

, To make the topping: If you’re using Instant ClearJel, combine it with the sugar. In a large mixing bowl combine 1/4 cup (57g) of the heavy cream and the coconut milk powder, mixing until smooth. Add the remaining cream, the sugar, and the vanilla. Whip until the mixture holds a stiff peak.

Step 12

, To assemble the pie: Spread the chilled coconut filling into the baked shell. Spoon or pipe the whipped cream on top of the pie and sprinkle with toasted coconut, if desired.

Step 13

, Store pie, covered, in the refrigerator for up to four days.