Name: Classic Toasted Coconut Cream Pie
Yield: Serves 8 to 10
Ingredients: 1 1/3 cups all-purpose flour; 2 teaspoons granulated sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into small pieces; 3 to 4 tablespoons cold water; 2 1/4 cups fresh or well-stirred canned unsweetened coconut milk; 2/3 cup granulated sugar; 4 large egg yolks; 3 tablespoons all-purpose flour; 2 tablespoons cornstarch; Pinch of salt; 2 tablespoons unsalted butter, at room temperature; 3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted; 3/4 teaspoon pure vanilla extract; 1 cup heavy (whipping) cream; 2 tablespoons confectioners' sugar

This is the quintessential coconut cream pie—it has lots of coconut flavor and a very creamy texture. This is best served on the day it is made so the crust is still crisp, but you can make the pastry cream a day ahead, whisk in the whipped cream a couple of hours before serving, and then put it together at the last minute. Swirl the whipped cream decoratively on top, if you like.

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