Coconut Pie

Different from my Coconut Cream Tarlets, this baked pie has a more traditional pie crust and a gooey center, simply topped with toasted coconut. I tried to get as much coconut flavor as possible into each bite and I think I nailed it on the head.

Rich and gooey coconut cream filling baked in a flaky, sweet crust, simply garnished with toasted coconut.

Coconut Pie
makes 1-8" pie or 3-3" mini pies

Crust
1 cup plus 1 tbl ap flour, plus more for rolling
2 tbl organic cane sugar
1/4 tsp sea salt
1/2 cup chilled vegetable shortening, cubed
1/4 tsp coconut extract
1/4 +/- cup cold water

Combine the flour, sugar and salt in a bowl. Add the shortening and extract and cut until the shortening is in small crumbs. Slowly add in 1 tbl of water at a time until the dough comes together. Flatten into a disc, wrap in plastic and chill for 30 minutes.
Flour your counter surface and turn the dough out. Roll out thinly to 1/8-1/4" thick and place in your pie shell making sure at least 1/2" of excess dough hangs off the sides. Fold the excess dough under to create a thick outer edge. Crimp and chill in the freezer for 30 minutes.
Preheat the oven to 350. Pour the cream filling in the pie shell and bake for 40-50 minutes until the outer edge is firm and the filling looks puffed up. The center will still be a bit jiggly but will firm up when it's chilled. Chill for at least an hour and top with toasted coconut shreds.

Coconut Pie Filling
6 oz firm silken tofu
1 1/2 cup organic cane sugar
1 cup coconut milk
1/2 tsp coconut extract
1/2 tsp vanilla extract
1/4 cup melted coconut oil
2 tbl ap flour
1 3/4 cup unsweetened coconut shreds, divided

Combine the tofu, sugar, coconut milk and extracts in a food processor and blend until smooth. Add the flour and coconut oil and pulse one minute until creamy. By hand, stir in 1 1/2 cup coconut shreds. Let the filling sit and firm up slightly at room temperature while you prepare/chill the dough. Toast the remaining 1/4 cup of coconut and garnish on top when ready to serve.