French Coconut Pie – Bake from Scratch

Place oven rack in backside third of oven. Preheat oven to 400°F (200°C).

On a flippantly floured floor, roll All-Butter Pie Dough right into a 12-inch circle (about ⅛ inch thick). Switch to a 9-inch pie pan, urgent into backside and up sides. Trim extra dough to ½ inch past fringe of pan, if wanted. Fold edges beneath, and crimp as desired. Freeze till agency, about quarter-hour.

In a big bowl, whisk collectively sugar, flour, and salt. Whisk in eggs, melted butter, and 1 teaspoon (4 grams) vanilla till mixed. Whisk in buttermilk. Stir in chopped coconut. Pour into ready crust.

Bake for 18 to twenty minutes. Loosely cowl with foil, and cut back oven temperature to 350°F (180°C); bake till edges are set however middle nonetheless has a slight jiggle and an instant-read thermometer inserted in middle registers 200°F (93°C), 40 to 45 minutes extra. (The pie might puff when faraway from the oven after which deflate barely because it cools.) Let cool utterly on a wire rack. Refrigerate till able to serve.

Simply earlier than serving, in a medium bowl, whisk collectively chilly cream and remaining ½ teaspoon (2 grams) vanilla till thickened and medium-stiff peaks kind.

Spoon onto pie, and garnish with toasted coconut, if desired. Refrigerate in an hermetic container for as much as 3 days.

Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter, and pulse till combination is crumbly and butter items are pea-size. With processor operating, add ¼ cup (60 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination might seem crumbly. It must be moist and maintain collectively when pinched.) Add extra ice water if wanted.

Prove dough onto a clear floor, and form right into a disk. Tightly wrap in plastic wrap. Refrigerate for at the least 1 hour or as much as 2 days. Let dough stand at room temperature for 10 to fifteen minutes earlier than rolling if refrigerating for longer than 1 hour.