The Absolute Best Coconut Cream Pie
Ingrèdiènts
For thè pastry
- 1 cup vèry cold buttèr cut into small cubès
- 2 ½ cups flour
- ½ tsp salt
- 1/4 cup to 1/3 icè watèr Only ènough to makè a dough form.
For thè coconut crèam filling
- 3 cups wholè milk
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 1 cup unswèètènèd finè coconut
- 3 slightly bèatèn èxtra largè ègg yolks
- 4 tbsp buttèr
- 2 tsp vanilla èxtract
- 1/4 tsp purè almond èxtract
For thè vanilla whippèd crèam
- 1 cup whipping crèam
- 1 tsp vanilla èxtract
- 3 tbsp icing sugar powdèrèd sugar
Instructions
For thè pastry (sufficiènt for 2 piè shèlls)
- Using a food procèssor or a pastry blèndèr cut cold buttèr into flour and salt until mixturè rèsèmblès a coarsè mèal. Small piècès of buttèr should still bè visiblè.
- Pour cold watèr ovèr thè mixturè and work in by tossing with a fork until dough bègins to form. Usè your hands as littlè as possiblè and work thè dough as littlè as possiblè.
- Dividè dough into 2 balls, flattèn into 2 rounds, wrap in plastic wrap and placè in thè rèfrigèrator to rèst for a minimum of 20 minutès. You can frèèzè thè sècond round for anothèr timè.
- Get full recipe and instructions, visit here: rockrecipes.com
