Coconut Cream Pie
1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
1 sticks cold unsalted butter, cut into 1/4-inch slices
2 T. Vodka
2 T. Ice Water
In a food processor process all dry ingredients until dough resembles peas. Scrape processor bowl down with spatula. Empty mixture into medium bowl.
Drizzle vodka and water over mixture. With clean hands, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Form dough into a ball and flatten to a 4 inch disc.
Wrap in clear wrap and place in fridge for 1 hour.
Remove and roll dough on floured surface to size of pie pan. Place dough on pan. Prick with fork. Place a piece of parchment on top of dough. Fill with pie weights or dried beans. Bake in 375 degree oven until golden brown about 35 to 40 minutes. Remove beans when pie has cooled. Discard or save for another pie. Cool crust completely.
1 (14 ounce) cans coconut milk
1 cup whole milk
1/2 cup unsweetened dried shredded coconut
1/2 cup sugar, plus 1 tablespoon sugar
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 2 pieces2 tsp. coconut extract
Whip Cream Topping
3 cups cold heavy cream
4 T. Powder sugar
1 tsp. coconut extract
3 tablespoon unsweetened dried shredded coconut, toasted in small dry skillet until golden brown
Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves.
Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.
Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.).
Off heat, whisk in butter and coconut extract until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.