Coconut Cream Pie

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Last Wednesday evening, I found myself suddenly without any solid plans and I was looking in my cupboard for something to bake, something I frequently do when I have a bit of free time on my hands. I am just not the type to sit still if I have some free time or even a moment to breathe, does anyone else have troubles with that, not being able to sit still? I spied my bag of shredded coconut and for some time now I have had coconut cream pie on my mind for some reason. I have never had a piece of it in my life, never really thought of eating that type of pie but the thought of a new recipe intrigued pie. I found this recipe that I had all the ingredients already so I set out on my baking adventure. 

If you know me by now, you know I always make my own crust, no unrolling a tube of dough from a box in my household!

I know that coconut isn't one of the most popular flavors, and it doesn't scream EAT ME to most people like a chocolate and peanut butter combination. However, I love trying new recipes and expanding my baking repertoire. On to the recipe!

First, gather together your ingredients. For the dough 1 cup flour, 6 tablespoons unsalted butter, 1 tablespoon sugar, 2 tablespoons ice cold water. For the coconut cream filling, 1 1/2 cup milk, 1/2 cup heavy cream, 1/3 cup flour, 1/2 cup sugar, 2 eggs, 1 cup sweetened coconut flakes, 1/2 teaspoon vanilla. For the whipped cream topping, 1 1/2 cup heavy cream, 2 tablespoons sugar, 1/2 teaspoon vanilla.

To make the crust in a small bowl, combine the flour, sugar and salt. Cube up your butter and add it into the bowl. Mix the butter with the flour until you get the consistency of sand. Add in the two tablespoons of ice cold and stir the ingredients to get a smooth dough. Pat the dough into a thick circle, wrap it in plastic wrap and refrigerate for 30 minutes. After 30 minutes, roll out the dough and then line a 9" pie pan with the dough. Bake the pie crust at 350 degrees for 15-20 minutes.

Now to make the yummy coconut cream filling. In a small bowl, mix together the eggs and sugar. 

In a heavy-bottom sauce pan, allow the milk and heavy cream to come to a simmer. 

Whisk in the flour a little bit at a time constantly stirring so the flour doesn't clump up. Stir the mixture for 2 minutes. 

Slowly add in the egg and sugar mixture, always stirring the filling so the eggs don't cooked. You don't want scrambled eggs in your pies now do you? Let the filling simmer for another 2 minutes after you add the eggs in. 

Remove the saucepan from the heat and pour in the vanilla and coconut flakes then stir. 

Let the cream filling cool for 15 minutes. After it has cooled, pour the filling into the baked pie crust.

Make the whipped cream to top it off! In your mixing bowl, add the heavy cream, sugar and vanilla and whip it on high until the cream is nice and thick. 

Spread the whipped cream over the coconut cream filling, then sprinkle toasted coconut on top for garnish! 

Then serve, eat and enjoy!