HOW TO MAKE A COCONUT PIE RECIPES

Steps:

• In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Steps:

• Heat oven to 375°F. On lightly floured surface, with floured rolling pin, roll out pie crust to approximately 13-inch circle and fit into a 9-inch pie plate, folding excess under and crimping edges. Prick surface and sides lightly with a fork and freeze 15 minutes. Place crust on baking sheet, line dough with parchment and fill with pie weights. Bake in bottom third of oven 20 minutes. Remove parchment and weights. Return to oven and bake until golden brown, tenting edges of crust with foil if they get too dark, 18 to 23 minutes more. Let cool.
• Meanwhile, toast coconut on parchment-lined large rimmed baking sheet, stirring halfway through, until golden brown, 3 to 5 minutes. Set aside.
• Make custard: Open both cans of coconut milk and, scrape ¾ cup solid coconut cream off tops of cans into a small bowl, then cover and refrigerate. Add remaining contents of both cans to a 4-cup measuring cup and stir well to combine (you should have about 2½ cups). Transfer coconut milk to a medium saucepan along with ¼ cup granulated sugar and stir to combine; bring to a boil.
• While coconut mixture is coming to a boil, in a medium bowl, whisk together cornstarch and remaining ¼ cup granulated sugar. Whisk in egg yolks until smooth and lightened in color, 1 minute. When coconut milk mixture reaches a boil, remove from heat and, in small increments, gradually whisk into egg mixture. Transfer mixture back to pot and, whisking constantly, return to a boil. Then cook until thickened, whisking, 1 to 2 minutes more.
• Remove from heat and whisk in coconut oil, lemon juice, vanilla and salt. Continue whisking every so often until custard has cooled slightly, about 8 minutes. Transfer mixture to cooled pie crust and press on piece of plastic wrap so it touches and covers surface. Refrigerate until firm, at least 5 hours and up to overnight. 
• When ready to serve, place metal bowl of an electric mixer in freezer 10 minutes. Warm reserved coconut cream (you can microwave at 50% power in 20 second increments) until just melted but not warm. Stir confectioners’ sugar into coconut cream until dissolved then pour mixture into chilled bowl. Using whisk attachment, whisk in heavy cream on low until blended, then increase speed gradually to high and whisk until medium-stiff peaks form, 2 to 3 minutes.
• Gently peel plastic film off pie and dollop coconut whipped cream on top, creating swoops with back of metal spoon. Top with toasted coconut and serve