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Grapefruit Pie with Oreo Crust

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Grapefruit Pie with Oreo CrustLast Pi Day (March 14th aka 3.14 aka π), I posted a recipe for Pecan Pie Kolaches that was mostly just me saying “What is happening? What is happening? Here’s a recipe, I guess,” and trying not to have a full-scale meltdown while the world closed up. Needless to say, this year’s post is a little less dramatic.

Except for the pie. It’s bringing all the drama in the best possible way. The colors, the textures, the slightly unusual flavor combination–it’s everything I want these days.Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo Crust is out of this world delicious and a stunner to boot. Crumbly Oreo crust is filled with a soft and tangy Grapefruit filling and finished with whipped cream, chocolate curls and thin strips of grapefruit zest.Grapefruit Pie with Oreo CrustIf you think I’ve lost my mind combining grapefruit and chocolate, know that I would have turned my nose up at this just a few years ago. However, after trying key lime and chocolate together, I am sold. The tang of citrus and the bitterness of chocolate are a perfect pairing. Try it—you’ll love it.Grapefruit Pie with Oreo CrustThis pie is pretty simple to make, but as with most simple things, it does require some preparation. The filling is a play on my Lemon Meringue Pie, wherein the structure mostly comes from egg yolks and cornstarch. It’s a lot like making homemade pudding, which is really no big deal.

Cornstarch, sugar, salt and water are whisked together over medium heat until thick. This mixture is used to temper (warm) the egg yolks, before it’s all simmered with a grapefruit reduction and a hint of lemon juice. Whisk in a little butter, pour it through a sieve and voila! Grapefruit pie filling.

(I think I may have accidentally made it sound complicated by laying the method out like that, but I promise you it’s simple and comes together quickly.)Grapefruit Pie with Oreo CrustOnce the filling and crust are prepared, it’s just a matter of pouring one into the other and letting them get nice and cold together. This cannot be rushed, so plan ahead. Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo CrustWhen Grapefruit Pie with Oreo Crust is completely chilled, it will still be a little on the jiggly side, like a citrus curd with a little more body. After you add a flourish of whipped cream and the garnishes of your choosing, you’ll be treated to a tart, sweet, creamy, crumbly confluence of goodness. The cream offsets the tanginess of the filling, and the buttery chocolate crumb crust rounds it all out. This pie is rich and refreshing–the perfect way to start what will hopefully be a much simpler twelve months for us all.

Happy Pi Day, y’all. Grapefruit Pie with Oreo Crust

Grapefruit Pie with Oreo Crust
makes one 9-inch pie

Oreo Crust:
24 Oreos
5 tablespoons unsalted butter, melted

Grapefruit Filling:
2 cups fresh grapefruit juice (from about 3 medium-large grapefruits)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
1 1/3 cup water
5 large egg yolks
1 tablespoon fresh grapefruit zest
1 tablespoon fresh lemon juice
2 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 drop red liquid food coloring (optional)

Whipped Cream & Garnish:
1 cup heavy cream, very cold
4 tablespoons confectioner’s sugar
grapefruit zest (strips or grated)
chocolate curls

Preheat oven to 350F. Lightly grease a 9-inch pie plate.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup helps with this). Bake the crust for 10 minutes and then let it cool while you make the filling.

Pour grapefruit juice in a small saucepan. Bring to a boil over medium-high heat and cook until reduced to 1 cup (about 10-12 minutes). Remove from heat and cool 5 minutes.

In a small mixing bowl, use a fork to beat egg yolks. Set aside.

In a large saucepan, whisk together sugar, cornstarch, and salt. Whisk in water. Heat over medium heat, stirring frequently, until the mixture reaches a simmer and thickens. Turn heat to low.

Whisking constantly, pour 1/3 cup of the mixture into the bowl of egg yolks until fully combined. Whisking constantly, add egg yolk mixture back to the pan. Return heat to medium. Stir in grapefruit zest, followed by grapefruit reduction and lemon juice. Continue whisking until the mixture has boiled for 1 full minute. Remove from heat. Whisk in butter, vanilla and optional red food coloring. Push filling through a sieve to remove solids.

Pour filling into crust. Gently tap the pan on the counter a few times to help air bubbles disperse. Pop any surface bubbles with a toothpick as needed. Let pie cool to room temperature, then chill for at least 4 hours. Filling will be set, but jiggly, when ready.

Just before serving, make whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Load whipped cream into a piping bag fitted with a large star tip. Pipe as desired over the top of the pie. Garnish with grapefruit zest strips and/or chocolate curls, if desired.

Slice pie with a large, sharp chef’s knife, wiping it clean between cuts. Serve immediately.

Pie is best upon assembly, but leftovers may be kept in the refrigerator for a day. The filling may weep a tiny bit over time.

Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo CrustGrapefruit Pie with Oreo Crust

Pecan Pie Kolaches

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Pecan Pie KolachesHello! Everything is upside down here in New York, but I’m trying to make the best of it and blog anyway (because I love it). I know that baking is probably the last thing on anyone’s mind these days, but it’s a great way to relax and put your focus elsewhere for a little while. And it just so happens that tomorrow is one of my favorite food holidays: Pi Day!Pecan Pie KolachesIf you don’t know what I’m talking about, it’s the calendar date 3/14, which corresponds to Pi, the ratio of a circle’s circumference to its diameter, enumerated as 3.14159265359 aka “π.” Whew MATH.Pecan Pie KolachesIt’s not technically a food holiday (National Pie Day was January 23), but it’s the unofficial day to celebrate math by making pie. And why not? Pie is circular, requires math (fractions/ratios) to make, and has the perfect name. Also, it’s delicious.Pecan Pie KolachesPecan Pie Kolaches Pecan Pie KolachesAll that said, I did not make a pie for Pi Day this year. I did, however, mix up a batch of the filling from my Pecan Pie Brownies and put it in a bunch of kolaches. In case you haven’t noticed, they are also circular(-ish), require math to make, and have “pi(e)” in the name. Also, they are reeeeeally delicious.Pecan Pie KolachesThey’re super soft, buttery, filled with sticky nutmeg-scented pecan filling, and topped off with a big pinch of posypka (crumble). Oh my lord.Pecan Pie KolachesPecan Pie Kolaches, y’all. They’re something to celebrate.Pecan Pie Kolaches

Pecan Pie Kolaches
makes about 1.5 dozen kolaches

Kolache Dough:
1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup whole milk
1/2 cup full-fat sour cream
1/3 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Pecan Pie Filling:
1 1/3 cup pecan halves
2/3 cup maple syrup or light corn syrup
1/3 cup dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt
3 tablespoons unsalted butter

Posypka (Crumble):
1/4 cup all-purpose flour
1/4 cup granulated sugar
pinch of ground nutmeg (optional)
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, make the dough. Cut 1/2 cup (1 stick) butter into 8 pieces. Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles.

Add 1 cup of the flour, nutmeg and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough will be very soft and sticky—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

Make the filling. Scatter pecans on a dry rimmed sheet pan. Roast 5-7 minutes, or until fragrant. Cool completely and then chop finely.

In a medium saucepan, whisk together maple syrup (or corn syrup), brown sugar, eggs, vinegar, vanilla, nutmeg, and salt. Add butter. Whisk constantly over medium-low heat, just until bubbles are beginning to form at the edges. Mixture will barely thicken.

Set a mesh strainer over a heatproof bowl. Pour filling mixture through to remove any bits of cooked egg. Fold pecans into filling. Let cool overnight.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 3 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with 1/2 tablespoon (1 1/2 teaspoons) of pecan filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Repeat process with remaining baking sheet.

Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30 minutes, or until puffy.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Top each kolache with a big pinch of posypka. Bake kolaches uncovered for 18-20 minutes, rotating pans front to back at the 10 minute mark. They will be light-golden when they are done. Brush baked kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.Pecan Pie KolachesPecan Pie KolachesPecan Pie KolachesPecan Pie Kolaches

Fried Pineapple Pies

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Fried Pineapple PiesI had big plans for Pi Day, the day on which we celebrate both pie and math, which falls on March 14th (aka 3.14, aka tomorrow). For months, my plan had been to make an Old-Fashioned Pineapple Pie, the sort of southern grandma food that makes my heart sing. I had read about this dessert sometime last year and decided that I would aim to have it perfected by today, but as usual, my plans never play out in the linear fashion that I’d prefer.Fried Pineapple PiesMy attempt at Pineapple Pie was ostensibly fine. The crust was golden, the filling was set, the crimp was maybe my best ever, but when I went to try a slice, all I could think was how…soft…it was. The flavor was good and I suppose I’d prefer that it be soft over crunchy, but still. It was just so…soft.Fried Pineapple PiesI was ready to go back to the drawing board, looking over my (long) list of recipe ideas when I noticed “fried pies” tacked onto my future-pie-inspo. That’s when it hit me: while I may not want an inch-thick layer of pineapple filling, a little bit folded into a crispy southern-style fried hand pie seemed like a very good idea.Fried Pineapple PiesNow, having made these Fried Pineapple Pies twice, I can confirm that they are indeed a very good idea. A phenomenal idea, really. The combination of sweet, tangy, lime- and ginger-spiked pineapple filling and flaky fried crust is one of the best things to come out of my kitchen this year!Fried Pineapple PiesThe crust and filling come together ahead of time—the filling in five minutes on the stovetop and the crust in the bowl of a food processor—and are then combined shortly before frying. Pineapple filling is doled out by the tablespoon before being folded into a triangle. The pies are sealed with egg and crimped with a fork before being lowered into a pot of 350F oil. Two or three minutes later, they are lifted out, golden and flaky and begging for a dusting of confectioner’s sugar before being eaten warm ❤Fried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesA few things about the crust before I get to the recipe:

  • If you don’t have a food processor, you can absolutely make this dough with a pastry blender (or two forks) in a mixing bowl.
  • The dough will stay soft even after a multi-hour chill. This is because there’s a fair amount of buttermilk in relation to the flour and butter, but rest assured that a chill will allow it to roll like a dream.
  • Don’t stress yourself out about keeping the dough cold after you shape the pies. I don’t know about you, but I don’t have space for two sheet pans full of raw hand pies in my fridge. If these were being baked, I’d probably advise you to make a greater effort at chilling before cooking, but I’ve had no issues letting these pies sit at room temperature before they hit the oil. The crust still fries up nice and flaky. Love that.

Fried Pineapple PiesNo need for words on the pineapple filling—it’s basically the same as the filling in my Coconut Pineapple Cake and Pineapple Sweet Rolls! Sweet, tart, jammy, and so deliciously easy.Fried Pineapple PiesWell, I think that covers the pie portion of Pi Day. Maybe someday I’ll figure out how to properly celebrate the math…but probably not.Fried Pineapple Pies

Fried Pineapple Pies
makes 20-22 hand pies

Crust:
4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, very cold, cut into pieces
1 cup buttermilk

Filling:
16 ounces (2 8-ounce cans) canned crushed pineapple in juice
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
pinch of Kosher or sea salt
zest of 1 medium lime
2 tablespoons fresh lime juice
2 tablespoons unsalted butter

To Seal:
1 large egg, beaten

For Frying:
canola oil, safflower oil, shortening, or other oreferred frying fat

For Garnish:
2-3 tablespoons confectioner’s sugar

One Hour to Three Days Ahead:

Make the dough. Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and process until the largest pieces are the size of small peas. Add buttermilk and process until dough clumps, stopping to scrape down the bowl if needed. Give dough a knead or two before dividing it in half, forming each into a disk, and wrapping them in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Dough will remain slightly soft even after chilling.

Make the filling. Combine crushed pineapple in juice, sugar, cornstarch, ground ginger, salt, and lime zest and juice in a medium saucepan over medium heat. Cook, stirring frequently, until juices are clear and mixture thickens slightly, about 5 minutes. Remove from heat and stir in butter. Let cool to room temperature before chilling in an airtight container in the refrigerator.

When You Want to Fry:

Line a baking sheet with parchment. Set aside. Line another baking sheet with paper towels and set a cooling rack over the top. Set near where you will be frying.

Flour a surface and a rolling pin. Remove one disk of dough from the refrigerator. Roll dough to 1/8-inch thickness. Use a ruler and a large, sharp chef’s knife to slice the dough into 4×4-inch squares. Stack squares on a plate. Chill scraps and squares while you roll and cut the second disk of dough. Scraps may be kneaded lightly and re-rolled.

Working with one square at a time, roll lightly on the floured surface just to expand another 1/2-inch or so. Drop 1 tablespoon of filling in the center of the square. Brush two meeting-edges with beaten egg and fold the square diagonally to create a triangle. Press to seal with your fingers before crimping with the floured tines of a fork. Place pie on parchment-lined pan. Repeat with remaining dough/filling. Don’t worry too much about dough becoming soft or sticky.

Pour canola oil (or other frying fat) into a very dry heavy-bottomed pot. Heat over medium heat until it reaches 350F.

Working with 2 pies at a time, fry them for 1-2 minutes per side, until golden, before using a frying spider to remove to prepared rack/pan. Repeat with remaining pies, letting the oil return to temperature as needed.

When all pies are fried, dust with confectioner’s sugar. Serve immediately, while warm.

Fried Pineapple Pies are best the day they are made.

Note:

If you do not have a food processor, this may be done in a large mixing bowl with a pastry blender or two forks.Fried Pineapple PiesFried Pineapple Pies

Black Bottom Key Lime Pie

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Black Bottom Key Lime PieIn my short but very intense baking career, I’ve come to think that whoever coined “Easy as pie,” was making a very cruel joke.Black Bottom Key Lime Pie

Pie takes time and energy and the patience to scrape up the layer of flour that’s adhered itself to your best rolling surface, and unless you make it all the time (those late-November pies are always the easiest ones, aren’t they?), it can seem like a culinary Mount Everest. It’s not—anyone can make a pie—but I understand why it can be perceived as intimidating. Pie is simple, straightforward stuff, but it definitely isn’t easy.Black Bottom Key Lime Pie

Except for this Black Bottom Key Lime Pie, that is. It’s very easy and guaranteed to impress. I mean, look at those delicious layers!

Black Bottom Key Lime PieBlack Bottom Key Lime PieIf you want to make one of these magnificent pies for yourself, start by blitzing Oreos and butter together until they are sandy. Press the mixture into a pie plate to make a crust. Bake that for 8 minutes, just to set.Black Bottom Key Lime PieBlack Bottom Key Lime Pie

Warm some chopped dark chocolate and heavy cream together and stir to make a ganache. Carefully spread it onto the crust, and then give it a brief chill to set the layer. This magical puddle of ganache is the titular “Black Bottom.”

Black Bottom Key Lime PieBlack Bottom Key Lime PieWhisk together the key lime filling. This iconic pie filling is one of the easiest to make. Just whisk together a can of sweetened condensed milk, some egg yolks, some lime zest and key lime juice. I like to add 1/4 cup of sour cream, just to keep everything extra dreamy. If you’re a key lime pie purist, you can leave it out.Black Bottom Key Lime Pie

Pour the filling over the ganache layer and bake the pie for 20 minutes. It should be ever-so-slightly jiggly when it’s done. It’ll firm up as it cools.Black Bottom Key Lime Pie

Chill the pie well (nobody likes warm Key Lime Pie!) and then top it with some whipped cream. You can pipe this layer if you are so inclined. I am not, mostly because I would like to eat pie sooner rather than later.Black Bottom Key Lime Pie

Oh, y’all. This is the way to get your key lime fix. The tartness of the filling pairs beautifully and deliciously with the dark chocolate and the whipped cream, and the crunchy Oreo crust…well, it’ll keep you coming back for more.Black Bottom Key Lime Pie

Make this pie this weekend, or next Wednesday, 3/14. It’s Pi(e) Day, after all ❤Black Bottom Key Lime Pie

Black Bottom Key Lime Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache:
4 ounces dark chocolate, chopped
1/4 cup heavy cream

Key Lime Pie Filling:
1 14-ounce can sweetened condensed milk
1/4 cup full-fat sour cream
4 large egg yolks, room temperature
1 tablespoon lime zest (or key lime zest)
1/2 cup key lime juice

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
chocolate shavings (optional)
lime zest (optional)

Preheat oven to 350F. Lightly grease a 9-inch pie plate.

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup works wonders for this). Bake the crust for 8 minutes and then let it cool for 20 (or until you can handle the pie plate).

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Freeze crust and ganache while you prepare the key lime pie filling.

In a medium-large mixing bowl, whisk together sweetened condensed milk and sour cream. Whisk in eggs, followed by lime zest and key lime juice. Remove pie plate from freezer and pour filling mixture over the ganache. Pop any air bubbles with a toothpick or the tines of a fork. Bake pie 20 minutes, or until just barely jiggly. It will set as it cools.

Let pie cool on a rack before chilling in the refrigerator for at least 4 hours.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with chocolate shavings and lime zest, if desired.

Serve immediately. Leftover pie will keep covered in the refrigerator for a few days.

Black Bottom Key Lime Pie

Coconut Cream Pie

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Coconut Cream PieHappy Pi(e) Day! Oh yes, it’s that one glorious day where we celebrate math (Pi = 3.14) and everyone’s favorite dessert.

When I started thinking about what pie I would celebrate with, it was 65 degrees and sunny outside. Coconut Cream Pie sounded ideal for those conditions. Today, it’s snowing. Coconut Cream Pie still sounds ideal.

Coconut Cream PieThere are many coconut cream pie recipes on the internet, and while I’m sure they are delicious, I am not necessarily interested in making a pie out of boxed pudding mix and cream cheese. Don’t get me wrong, I am all for anything that gets you in the kitchen to make a pie, but when I want Coconut Cream Pie, I skip the pudding mix and reach straight for my second-edition copy of Betty Crocker’s Picture Cook Book. The book may be held together with tape and prayer, but it is a treasure. Not only does it give the reader a look into how Americans used to eat (so. much. gelatin.), it also contains tons of fantastic old-fashioned desserts that are rarely made from scratch these days.

Coconut Cream PieThis Coconut Cream Pie tastes every bit as good as the pies my grandma used to make. It starts by blitzing a graham cracker crust together in a food processor. Press that into a pie plate and bake it for ten minutes, just to set. Then turn off your oven–that’s all the baking this pie requires.

The filling comes together on the stovetop. Whisk together sugar, cornstarch, salt, and milk over medium-high until the mixture thickens and boils for one minute. Slowly whisk 1/3 of the mixture into a few egg yolks (so you don’t have scrambled eggs in your pie–gross). Add the mixture back to the pot and let boil for two more minutes. Remove the pot from the heat and stir in vanilla and coconut extracts, followed by two tablespoons of butter. Fold in some sweetened shredded coconut and scrape the filling into the crust. Cover it with plastic wrap and chill for a few hours. This will be agony.Coconut Cream Pie

Once the filling is set, top it with some whipped cream and toasted coconut. Slice up your pie and prepare to fall in love with it. The crumbly, crunchy graham cracker crust. The creamy, coconut-studded filling. The light, sweet layer of whipped cream. What’s not to love?!

Coconut Cream PieLooking for more old-fashioned pies? Check out this Chocolate Cream Pie and this Lemon Meringue Pie!

Coconut Cream Pie
adapted from Betty Crocker’s Picture Cook Book
makes one 9-inch standard pie

Crust:
9 sheets graham crackers
1/4 cup light brown sugar, packed
pinch of Kosher or sea salt
6 tablespoons unsalted butter, melted

Filling:
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon Kosher or sea salt
3 cups whole milk
4 large egg yolks, room temperature
2 teaspoons vanilla extract
3/4 teaspoon coconut extract (optional, but recommended)
2 tablespoons unsalted butter
1 cup sweetened flaked coconut

Topping:
1 1/2 cups heavy cream
2-3 tablespoons confectioners sugar
1 teaspoon vanilla extract
toasted coconut, for topping (optional)

Preheat the oven to 350F.

Make the crust. Place graham crackers in the bowl of a food processor and process until no large pieces remain. Add light brown sugar, melted butter, and salt. Process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary. Transfer the mixture to a 9-inch standard pie plate and use clean hands to press the mixture onto the bottom and up the sides of the pan. Bake crust for 10 minutes. Cool it on a rack while you prepare the filling.

In a medium-large saucepan, whisk together sugar, cornstarch, and salt. Place the pan over medium-high heat. Whisking constantly, pour the milk into the dry ingredients. Continue to whisk until the mixture boils for 1 minute. Reduce the heat to low.

Whisk egg yolks with a fork. Remove 1/3 of the warm pudding mixture from the pot. Whisking constantly, slowly pour milk mixture into the egg yolks until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium-high. Continue to whisk until mixture boils for 2 minutes. Remove from heat. Whisk in vanilla and coconut extracts and butter. Fold in coconut. Pour filling into prepared crust. Cover the pie with plastic wrap and chill for at least four hours or overnight.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Top with toasted coconut, if desired.

Pie will keep covered in the refrigerator for up to three days.

Coconut Cream Pie