Country Club Coconut Cream Pie

Country Club

Coconut Cream Pie

Graham Cracker Coated Pie Shell

1 1/4 cups unbleached all-purpose flour

1/2 teaspoon table salt

1 tablespoon granulated sugar

6 tablespoons unsalted butter , chilled, cut into 1/4-inch pieces

4 tablespoons vegetable shortening , chilled

3 - 4 tablespoons ice water

1/2 cup graham cracker crumbs

Vanilla Cream Filling (with Coconut)

1/2 cup granulated sugar , plus 2 tablespoons

1/4 cup cornstarch

1/8 teaspoon table salt

5 large egg yolks , lightly beaten

2 cups milk , whole or 2 percent

1/2 cup evaporated milk

1/2 vanilla bean , about 3-inches long, split lengthwise

2 tablespoons unsalted butter

1

1-1/2 teaspoon brandy or more to taste

cups sweetened flaked coconut

Whipped Cream Topping

1 cup heavy cream

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

1. For the Crust: Mix flour, salt, and sugar in food processor fitted with the steel blade. Scatter butter pieces over mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than a small pea, about four more one-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons of the water over mixture. Using rubber spatula, fold water into flour mixture, then repeatedly press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more water if dough will not come together. Shape dough into ball with hands, then flatten into 4-inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate 30 minutes before rolling.

3. Generously sprinkle 18-inch work area with 2 tablespoons graham cracker crumbs. Remove dough from wrapping and place in center of work area. Scatter a few more crumbs over disk top. Roll dough from center to edges to make 9-inch disk, rotating a...