Coconut Cream Pie

Ingredients

• Prepare the pie crust by mixing the flour, salt, and sugar in a large bowl. Cut the cold butter into half-inch cubes.
• Add the buttermilk and cold water to the crumbly dough. Gather the dough until it loosely comes together into a ball.
• Flatten the ball of dough slightly, cover with plastic wrap and allow it to chill in the refrigerator for 20-30 minutes.
• Remove the filling from the heat and whisk in the salt, butter, vanilla extract, and shredded coconut.
• Add the warm filling to the parbaked, cooled pie crust. Cover with plastic wrap and refrigerate until chilled and set, about 3-4 hours.
• Add a garnish of toasted and shaved coconut.
• Slice and enjoy!
• 1-1/4 cups flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 8 tablespoons salted butter, cut into 1/2 inch cubes
• 2 tablespoons cold buttermilk
• 2 tablespoons ice cold water
• 4 egg yolks
• 1/4 cup corn starch
• 1/2 cup sugar
• 1 can coconut milk, full fat
• 1-1/2 cups half-and-half
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1-1/2 cups sweetened, shredded coconut
• 2 cups whipping cream
• 1 teaspoon vanilla
• 1 teaspoon coconut rum (optional)
• 1/3 cup powdered sugar
• 1-1/2 cups shaved coconut, toasted in the oven until golden brown