Triple Coconut Cream Pie

1 baked pastry crust; ideally the coconutty one below, although any will do in a pinch   fill top
3 T all-purpose flour (or cornstarch) whisk whisk whisk whisk bring to a simmer, stirring simmer 4–7 minutes, until thickened take off heat whisk, a few chunks at a time whisk cool chill, with plastic wrap on top
¼ t kosher salt
½ c (100 g) granulated sugar
1 vanilla bean
2 large eggs  
14 oz unsweetened coconut milk  
2 oz milk
1½ c unsweetened shredded coconut  
4 T (60 g) unsalted butter, diced  
2 t vanilla extract  
1–2 t dark rum (optional)
fancy topping ingredients, like below  

Use vanilla bean or vanilla extract, not both

  1. Whisk flour, salt, granulated sugar, vanilla bean seeds, if using, in a saucepan until combined
  2. Whisk in eggs
  3. Whisk in milk and coconut milk
  4. Whisk in shredded coconut
  5. Place over medium heat on the stove and bring to a simmer, stirring
  6. Stir until custard thickens, 4–7 minutes
  7. Take off heat
  8. Whisk in butter, a few chunks at a time
  9. Whisk in vanilla extract and rum, if using
  10. Scrape into bowl, and cool a bit
  11. Press plastic wrap against the surface of the custard, and chill in fridge for several hours or overnight until fully cool
  12. Fill crust with pastry cream and smooth the top
  13. Put fancy toppings on top, just before serving

Makes one pie.

Coconutty Crust

½ c (37 g) loosely packed unsweetened shredded coconut mince stir cut stir mash chill roll blind-bake cool
1 c plus 2 T (150 g) all-purpose flour  
1½ t granulated sugar
½ t kosher salt
½ c (115 g) unsalted butter, cold, diced  
3 T (45 g) very cold water, plus a splash more if needed  
  1. On a cutting board, mince coconut then scrape into a large bowl
  2. Add flour, sugar, and salt and stir to combine
  3. Add cold butter and use a pastry blender or your fingertips to work butter into flour until mixture resembles small peas
  4. Drizzle cold water over and stir to combine
  5. Mash into a disk
  6. Chill for 1 hour–1 week
  7. Roll and place in 9″ pie pan. Flute edge
  8. Blind-bake the pie crust
  9. Cool completely

Coconutty Topping

1½ c unsweetened large-flake coconut or ⅔ c sweetened shredded coconut toast coconut at 350°F for 7–8 minutes
1½ c heavy whipping cream (35%), chilled whip it
1 T granulated sugar
1 t vanilla extract
Chunk of white chocolate peel into curls
  1. Gently toast coconut at 350°F for 7–8 minutes. Watch it!
  2. Whip cream, sugar, and vanilla, until firm enough that peaks hold their shape
  3. Make chocolate curls using a vegetable peeler

Stolen from Smitten Kitchen's interpretation of Tom Douglas's Triple Coconut Cream Pie.