Coconut Cream Pie
Makes 1 (9-inch) pie
  • 1¼ cups (156 grams) all-purpose flour
  • 1 teaspoon (4 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 3 tablespoons (45 grams) whole buttermilk, chilled
  • Coconut Filling (recipe follows)
  • Coconut Whipped Cream (recipe follows)
  • Garnish: toasted sweetened flaked coconut
  1. In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 350°F (180°C).
  3. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  4. Bake for 20 minutes. Carefully remove paper and weights. Bake until golden brown, about 10 minutes more. Let cool for 20 minutes on a wire rack.
  5. Spoon warm Coconut Filling into prepared crust. Let cool for 10 minutes. Press a piece of plastic wrap directly onto surface of filling. Refrigerate until firm, about 3 hours. Top with Coconut Whipped Cream, and garnish with coconut, if desired.
Recipe by Bake from Scratch at