Triple Coconut Cream Pie

Crust:
 1C.  APFplus 2T
1/2 C, sweetened coconut  flakes
1/2C. unsalted butter,cut into small pieces
 2t.sugar
1/4t.salt
3-5T.ice water

mix all 5 ingredients until mixture are crumbly,add water a tablespoon at a time pulsing it in food processor or use pastry cutter until the butter is in pea size.The dough will be crumbly. Form into ball wrap in plastic and chill for one hour.Preheat oven to 400 roll dough in  pie pan  place a piece of foil on top of the dough  fill it up with beans or rice so the dough wont bubble,  bake for 14-16 min. Discard the beans/rice and completely cool. 


custard


8oz coconut milk
2c.sweetened coconut
1/4t salt
2large eggs
2c.wholemilk
1/2c.sugar
1/3c  APF
1 T vanilla extract
2T butter
mix milk,coconut milk in a pan add vanilla extract cook in medium heat stir until mixture comes to a boil. In a bowl whisk eggs,sugar and flour.Temper the eggs by mixing a small amount of scalded milk while whisking,add the egg mixture to scalded milk add coconut.cook in high heat until it thickens and begins to bubble.remove from heat and 2Tof butter.transfer into bowl place it over a bowl of ice water.stir occasionally until its cool,place a plastic wrap on the surface to prevent skin from forming and refrigerate.it will thickens as it cools

Fill the cool crust with the pastry cream and topped with whipped cream and toasted coconut.




whipped cream

2c chilled whipped cream
1/3c. sugar

in an electric mixer,whip cream and sugar until peaks form,fill up a pastry bag with a star tip and pipe around the pie.

for toasted coconut:
preheat oven to 350,spread coconut chips or shredded coconut in a pan toast in the oven 5-6 minutes stir once  cool and sprinkle it on top.