Coconut Cream Pie

COCONUT FILLING METHOD:

• Mix together butter and sugar until creamy, add evaporated milk, eggs, vanilla and flour, mix by hand or blender.
• Fold in unsweetened coconut into mixture.
• Then put all of your mixture into a uncooked pie crust. ( store bought or homemade see recipe below for homemade crust )
• Bake in a pre-heated oven 350°F for 45-50 minutes or golden drown, poke a tooth pick in the pie if it comes out clean its done.
• Remove from heat let cool for 10 minutes, while you are waiting toast one cup unsweetened coconut in a frying pan on medium heat until golden brown.
• Then make your whip cream, spread over top of pie and a sprinkle of toasted coconut.

PIE CRUST METHOD:

• Mix flour, butter ( chop in pieces) add sea salt together in bowl mix with your hand or kitchen aid, add icy cold water mix until it shapes into a ball then remove from bowl/mixer.
• Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces, put your pastry ball on top of it then roll until all even.
• Then put pastry in pie pan and pinch the edges with two hands and fingers to shape and keep in place, after poke holes in the bottom of crust, see above for baking.

WHIPPED CREAM TOPPING:

- Whip everything together in a cold bowl and with a high speed blender until fluffy.

BAKING TIPS:

• If you are only making one pie crust, roll the other on parchment paper then cover with a piece of clear wrap and roll away from you then freeze for another use.
• Double the recipe if you like to make more then one pie and if you are using salted butter, don't add salt.
• Use sweetener of choice for pie filling, double mixture for two pies.
• Use gluten free flour for gluten free pie.