The Absolute Best Coconut Cream Pie

The absolute best! A creamy, old-fashioned coconut cream pie recipe that this avid baker has used for over 30 years. I have never tasted a better recipe.

Ingredients
FOR THE PASTRY

• 1 cup very cold butter cut into small cubes
• 2 ½ cups flour
• ½ tsp salt
• 1/4 cup to 1/3 ice water, Only enough to make a dough form.

FOR THE COCONUT CREAM FILLING

• 3 cups whole milk
• 1/3 cup flour
• 2/3 cup sugar
• pinch of salt
• 1 cup unsweetened fine coconut
• 3 slightly beaten extra large egg yolks
• 4 tbsp butter
• 2 tsp vanilla extract
• 1/4 tsp pure almond extract
• FOR THE VANILLA WHIPPED CREAM
• 1 cup whipping cream
• 1 tsp vanilla extract
• 3 tbsp icing sugar, powdered sugar

Instructions
FOR THE PASTRY (SUFFICIENT FOR 2 PIE SHELLS)

1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.