Coconut Cream Pie

Filling 

1 3/4 cups sweetened shredded coconut
2 3/4 cups whole milk
4 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
3/4 teaspoon pure vanilla bean paste 
1/2 teaspoon coarse salt
1 1/2 cups heavy cream

Crust 

2 1/2 cups all-purpose flour
1 teaspoon salt

1 teaspoon cinnamon 2 sticks unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

Crust 

In the bowl of a food processor, combine flour, salt, and cinnamon.  Pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs, about 10 seconds. 

With the machine running, add the ice water in a slow, steady stream, just until the dough holds together without being wet or sticky. Add more water if needed. Refrigerate the dough for about and hour. When refrigerated, roll out the dough and place in an oiled pie pan.

Bake at 375 degrees F for 25- 30 minutes. 

Filling

In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla paste, and salt. Cook over medium, whisking constantly, until bubbles form at the edge and mixture thickens, about 4 minutes. Add and stir in 1 1/4 cups coconut. Pour filling into cooled crust. Refrigerate until filling is chilled and completely set, about 3 hours. 

Once cooled, spread whipped cream on top. I also like to add toasted coconut on top. 

Enjoy!