Coconut Cream Pie
Explore our Coconut Cream Pie recipe for a delicious holiday treat from Farmhouse Pottery. Perfect for sharing this season! 🎉
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Ingredients
- 1 cup, plus 2 tablespoons, all-purpose flour, plus extra for rolling
- ½ cup shredded sweetened coconut
- 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch dice
- 2 teaspoons granulated sugar
- ¼ teaspoon kosher salt
- ⅓ cup ice-cold water, or more as needed
- 1 cup milk
- 1 cup canned, unsweetened coconut milk, stirred
- 2 cups shredded sweetened coconut
- 1 vanilla bean, split in half lengthwise
- 2 large eggs
- ½ cup, plus 2 tablespoons, sugar
- 3 tablespoons all-purpose flour
- 4 tablespoons room-temperature, unsalted butter
- 2½ cups heavy cream, chilled
- ⅓ cup sugar
- 1 teaspoon pure vanilla extract
- 2 ounces unsweetened chip or large-shred coconut (about 1½ cups), or substitute sweetened shredded coconut
- Chunk of white chocolate (about 4 to 6 ounces, to make 2 ounces of curls)
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