Coconut Cream Pie

For the crust:
In a large bowl, mix flour and salt. Cut in Tenderflake lard with a pastry blender or two knives until mixture resembles coarse oatmeal.

In a 1 cup measure, combine vinegar and egg. Add enough ice water to equal 1 cup. Gradually add liquid to the flour/lard mixture. Add only enough of the wet ingredient mixture to make the dough cling together. Gather the dough into a ball and divide into six equal sized portions. Roll each portion into a ball and flatten into a disk shape. Wrap each disk with plastic wrap and refrigerate until chilled. Any disks that are not being used right away can be stored in the freezer.

Unwrap one disk of dough and on a slightly floured surface, roll the dough to a circle that is large enough to fit at least 1″ over the size of a standard size pie plate. Transfer the dough to the pie plate and trim the edge to 1″ larger than the edge of the pie plate. Fold the dough under all the way around the edge and use your fingers to flute the edges. Using a fork, pierce the bottom and sides of the dough several times. Put the pie crust in the fridge for 15 minutes while the oven preheats.

Heat the oven to 375 F. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans, dry macaroni, or uncooked rice to hold it in place. This weight helps the pie dough hold its shape while baking. Bake for 20 minutes. Remove the foil or parchment paper with the weights and then put the pie crust back in the oven and bake for an additional 15 minutes until golden brown. Remove from the oven, set the pan on a rack and allow crust to cool.

Crust recipe from tenderflake.ca.

For the coconut filling:
In a medium saucepan over medium heat, heat coconut milk and milk until steaming. In a small bowl, mix sugar and cornstarch. Whisk in eggs until blended. Gradually whisk about 1 cup of the hot milk mixture into the egg mixture in a thin, steady stream. Return the egg mixture to the saucepan and add coconut, vanilla extract, and coconut extract.

Cook over medium heat, stirring slowly, for about 10 minutes or until thickened to pudding consistency. Pour into pre-baked pie crust and cover with plastic wrap directly onto the surface of the filling. Refrigerate for several hours or overnight until completely cooled and set.

For the whipped cream:
Chill the bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes.

Put the cream into the cold mixing bowl. Begin by whisking the cream using your mixer on medium-high speed for 2 or 3 minutes. Slowly pour in granulated sugar, vanilla extract and coconut extract. Turn mixer to high speed and whip the cream until it forms stiff peaks and will hold its shape. Turn out onto chilled pie and sprinkle with fresh or toasted coconut.