Heavenly Coconut Cream Pie

This is one of my families favorite desserts.  I made it for my best friend and she went nuts over it and has herself used it for special occasions. 

Disregard the overly brown crust :-).  My Bigmama's maiden name was Dawson and whenever she overcooked (or burnt something) my Bigdaddy would always says "she put the Dawson brand on it".   Maybe I should title this one Dawson Brand Coconut Cream Pie.


Pie Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening (Crisco is my choice)

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and shortening and refrigerate for at least 30 minutes.  I place mind in the freezer for 15 minutes.  Pour flour, salt and sugar into a food processor

and pulse a couple times to mix.  Add the butter and shortening and pulse until it is incorporated and about the size of peas.  With the food processor running, slowly add the water until the dough begins to form a ball.  Remove and roll into a ball and refrigerate at least 30 minutes before use.  This makes enough for two pies.

Roll out the crust and transfer to your pie plate.  Line with parchment paper and add pie weights (you can use dried beans but you won't be able to use them afterwards).  Blind bake the crust in a 425 degree oven for 12 to 15 minutes.  Make sure you set the timer or it make end up branded like mine. 

Coconut Cream Pie

1 cup granulated sugar

1/2 cup all purpose flour

1/4 tsp salt

3 cups of whole milk

4 eggs, separated

3 tablespoons of butter

1 1/2 tsp vanilla extract

1 cup plus 1/3 cup flaked coconut

Topping

3 cups heavy whipping cream

3 tablespoons of sugar

In a medium saucepan on medium-high heat combine the sugar, flour and salt.  Gradually stir in the milk.  Cook, stirring constantly until it is thickened and bubbly.  Reduce heat and cook for 2 minutes.  Remove from heat.  In a small bowl slightly beat the egg yolks.  Very slowly stir in 1 cup of the hot milk mixture into the egg yolks.  Make sure you beat well and fast while adding the hot mixture or you will scramble the eggs.  Pour the egg yolks into the saucepan with the remaining milk mixture.  Return to the heat on medium-high and bring to a slow boil.  Cook 2 minutes stirring constantly.  Remove from the heat and stir in the butter, vanilla and 1 cup of coconut.  Stir well until butter is melted and vanilla is well Incorporated.  Pour into baked pie crust and refrigerate until cool. 

Once pie is thoroughly cooled, whip the cream and sugar together until stiff peaks form.  Spread over pie.  Toast the remaining 1/3 cup of coconut either in a skillet on top of the stove or on a cookie sheet in a 400 degree over (burns easily so watch carefully).  Sprinkle across the whipped cream and refrigerate pie until serving.