Page 29 - Demo

Coconut Cream Pie
Servings: 1 pie | Prep time: 30 min | Total time: 1.5 hrs
DIRECTIONS
1. In a large bowl, mix flour, sugar, salt and baking powder. 2. Cut in butter and shortening.
3. Slowly add water until ball forms. Roll out and line pie dish (poke holes).
4. Blind bake crust with weights (375° for 15 min then remove weight and bake for another 15 min).
Filling:
1. Pour coconut milk and half and half into a bowl. Add egg yolks and whisk together. Set aside.
2. Add sugar and cornstarch to a saucepan over medium-low heat. Whisk egg and milk mixture together once more and slowly add to the sugar and cornstarch, whisking constantly.
3. Bring custard to a boil for 1 minute, keep stirring.
4. Remove and add butter, coconut, vanilla, and salt.
5. Spread into baked pie crust, cover with plastic wrap and chill.
Topping:
1. Toast coconut: 350° for 8 min.
2. Whip cream and sugar until it forms stiff peaks. Add vanilla. 3. Spread onto pie, sprinkle with toasted coconut – enjoy!
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INGREDIENTS
Crust:
1 cups flour
1 tbs granulated sugar 1/4 tsp salt
1/8 tsp baking powder 1/4 cup butter
1/8 cup shortening 4-5 tbs ice water
Filling:
1 1⁄2 cup coconut milk
1 1⁄2 half and half cream 5 egg yolks
3⁄4 cups granulated sugar 4 tbs cornstarch
1 tbs butter
1⁄4 tsp salt
1 1⁄2 cup coconut, flaked 1 1⁄2 tsp vanilla
Topping:
1⁄2 cup coconut, toasted
2 cups heavy whipping cream 1⁄4 cup sugar
1 tsp vanilla