Coconut Cream Pie

Coconut cream pie is awesome!  That's why Scoochmaroo requested it for her birthday last week.  I volunteered to make the coconut cream pie, and Karen made an excellent Grasshopper pie with a killer crust.  Happy birthday, Sarah!

This pie is a bit on the subtle side of things.  If you want a stronger coconut flavor, swap about half of the vanilla extract listed below for coconut extract.  You can also swap in more coconut butter in place of normal butter, and use coconut rum in place of the vodka.  I unfortunately didn't have any coconut extract on hand, so if you try this let me know how it goes!

Crust Ingredients:
1 1/3 cups flour
1 Tablespoon sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter, chunked
3-4 Tablespoons cold vodka

Filling Ingredients:
1 can (2 cups) coconut milk
2/3 cup sugar
4 large egg yolks
3 Tablespoons flour
2 Tablespoons cornstarch
pinch salt
3 Tablespoons coconut butter
3/4 cup finely shredded unsweetened coconut
1/2 teaspoon vanilla extract

Topping Ingredients:
1 cup whipping cream
2 Tablespoons powdered sugar
1/4 teaspoon vanilla
2-3 Tablespoons toasted coconut (I used a mix of fine and coarsely shredded coconut)

Tools:
bowl
rubber/silicone spatula
food processor, pastry blender, or two knives
rolling pin or cylindrical bottle
pie plate
aluminum foil
pie weights (coins, rice, beans, etc)
heavy-bottomed pot
whisk
electric mixer (hand or stand) unless you're crazy good with that whisk

Make Crust:
- combine flour, salt, sugar.
- add cold butter, and pulse in food processor (or cut in with pastry blender or two knives)
- continue until mix is like coarse, pebbly sand.
- sprinkle with 1 Tablespoon vodka, and pulse/mix again
- add more vodka until dough sticks together when you pinch or roll a small ball.
- form into a disc and refrigerate until chilled (30+ minutes)
- roll crust out, and transfer to your pie plate.
- line pie crust with foil.
- fill foil with pie weights (I use coins, beans, or rice)
- bake at 425F for 12 minutes, then remove foil and bake for 10 more minutes.
- remove and cool completely.

Make Filling:
- heat coconut milk in microwave until lukewarm (remove from can first!  Pyrex measuring cups are your friend.)
- beat sugar and eggs until 2-3x fluffier, very thick, and pale yellow.
- slowly beat in flour, cornstarch, and salt.  Scrape sides of bowl as needed.
- slowly beat in coconut milk, and beat until thoroughly mixed.
- pour into heavy-bottomed pan, and cook over medium-high heat, stirring constantly to prevent the mix from burning or separating - a whisk is best.  (Really this isn't hard, and doesn't take too long - you just have to pay it full attention.)
- bring it to a boil for just a minute, then turn off the heat and keep stirring as it thickens. 
- stir in coconut butter until it's thoroughly melted.
- add coconut and vanilla.
- transfer to a bowl (metal for fastest heat transfer) and chill until thoroughly set, at least 2 hours.

Make Topping:
- whip cream and powdered sugar until it forms stiff peaks.
- mix in vanilla.

Assemble & Serve:
- scoop about 1/4 of the topping out and add it into the filling, gently stirring to incorporate.
- scoop filling into the pie crust, and smooth the top.
- scoop remaining topping on top, and shape it attractively.
- chill at least 30 minutes (so it sets properly) and up to 5 hours (crust starts to get soggy)
- sprinkle with toasted coconut just before serving.
- cut into wedges, and eat.  Yum, delicious coconut pie!
- if you have leftovers, cover with plastic wrap to prevent the pie from drying out.