PIE CRUST (makes 2 pie crusts):

2 1/2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. salt
1/2 cup unsalted butter, cold
1/2 cup butter-flavored shortening, cold
1/2 cup cold water

In a large bowl, whisk together flour, sugar and salt. Cut in the butter and shortening until mixture resembles large crumbs. Stir in the water until a dough forms. Knead the dough gently to incorporate all of the dry ingredients and form a uniform dough. Divide dough into two equal sized balls and flatten into a disk. Wrap each disk with plastic wrap and refrigerate until chilled (about 1 to 3 hours).

Roll one pie dough out and place into a greased 9-inch deep dish glass pie plate. Place a pie weight onto the pie and bake for 30 to 35 minutes on 375°F (may need longer). Set partially baked pie crust aside while you prepare the filling.

FILLING:

1 cup granulated sugar
1/4 cup cornstarch
pinch of salt
2 1/2 cups heavy whipping cream
3 tbsp. unsalted butter
2 tsp. vanilla extract
1/8 to 1/4 tsp. coconut extract (optional but yum)

In a large pot whisk together sugar, cornstarch and salt. Pour in the heavy whipping cream and turn the heat to medium. Stir constantly until all sugar is dissolved. Continue stirring until mixture begins to thicken. Reduce heat if needed to prevent mixture from simmering or boiling.

Once mixture has thickened to the texture of a loose pudding, remove from heat. Stir in the butter, vanilla extract and coconut extract. Let mixture cool until it is the texture of a firm pudding. Spoon mixture into prepare pie crust and spread out into an even layer.

CINNAMON-SUGAR TOPPING:

2 tbsp. unsalted butter, melted
1/4 cup granulated sugar
1 tsp. cinnamon (can also add a pinch of nutmeg if desired)

Brush melted butter over the surface of the filling. Combined sugar and cinnamon and sprinkle evenly over the surface of the pie. Bake the pie for 20 minutes and the broil for a few seconds to caramelize the cinnamon sugar (keep an eye on this since broiling happens fast!)

Remove from oven and let cool to room temperature. Serve warm or refrigerate for at least 3 hours for a firmer set. Store leftover pie in the refrigerator. ENJOY!

Submitted by: Yvonna Garrison