In honor of #NationalPiDay, Food52’s Resident Baking BFF Erin McDowell shares her gateway pie: coconut cream pie. The creamy coconut filling nestled inside a crispy, flaky crust is delicious perfection. GET THE RECIPE ►► https://f52.co/3KFlBIP

Also featured in this video
Five Two Adjustable Rolling Pin with Measuring Rings: https://f52.co/3tYpdyO
Food52 x Erin McDowell Embroidered Pie Crewneck Sweatshirt: https://f52.co/3w5xrry

For more pie ideas: https://www.youtube.com/playlist?list=PLucz12o2JWvXFMwXzQnr6Fx1yiKRgKJlW

PREP TIME: 6 hours 30 minutes
COOK TIME: 45 minutes
MAKES: One 9-inch pie

INGREDIENTS

All-Buttah Pie Crust (Extra-Flaky Edition)
1 1/4 cups (150 grams) all-purpose flour
1/4 teaspoon fine sea salt
8 tablespoons (113 grams) cold unsalted butter, cut into ½-inch / 13 mm cubes
1/4 cup (60 grams) ice water, plus more as needed

Filling & Topping
5 ounces (140 grams) chopped milk chocolate
1/3 cup (78 grams) heavy cream
1 1/2 cups (365 grams) canned full-fat coconut milk
1 cup (230 grams) whole milk
1/2 cup (66 grams) granulated sugar
1/4 cup (28 grams) cornstarch
1/2 teaspoon fine sea salt
3 large eggs (170 grams)
2 tablespoons (28 grams) unsalted butter
1 teaspoon (5 grams) pure vanilla extract or ½ teaspoon vanilla bean paste
3/4 cup (50 grams) shredded coconut (sweetened or unsweetened—see headnote), lightly toasted
Whipped cream, for finishing (optional)

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#coconutcreampie

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