Like all of the pies served at the Bullocks Wilshire Tea Room, this popular pie was known for its exceptionally light and flaky crust.
Serves 6
Pie Crust:
1¼ cups all-purpose flour
½ tsp. granulated sugar
½ tsp. sea salt
⅓ cup unsalted butter, cut into small pieces
¼ cup vegetable shortening
ice water
Filling:
1 cup evaporated milk
1 cup heavy cream
½ cup granulated sugar
6 large egg yolks
1 tbsp. cornstarch
1 tbsp. unsalted butter, softened
3 tbsp. cream of coconut
¼ tsp. pure vanilla extract
¼ tsp. coconut extract
Topping:
2 cups heavy cream
¼ cup granulated sugar
1 tsp. pure vanilla extract
1 cup shredded coconut, toasted and sweetened
1. Preheat the oven to 325°F. Have a 10-inch pie plate ready.
2. To make the crust, combine the flour, sugar, and salt in a large bowl. With a pastry blender (or two forks), blend the butter and shortening into the flour until pea-sized pieces of shortening and butter appear in the flour. Sprinkle a few tablespoons of ice water onto the dough, blending until the dough starts to come together. Repeat with more ice water as needed. Press the dough into a disk shape and wrap with plastic wrap. Chill for 1 hour.
3. Roll out the dough on a floured surface large enough so that, when placed on top of it, the pie plate has a nice overhang of at least 1 inch.
4. Place the dough into the pan and poke the bottom and sides with a fork. Bake until golden brown, about 25 minutes. Remove and let cool.
5. To make the filling, bring the evaporated milk, cream, and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and set aside.
6. In a mixing bowl fitted with the whip attachment, whip the egg yolks on high speed until pale and fluffy. Add the cornstarch and butter and blend until fully incorporated. Add the cream of coconut, vanilla, and coconut extract and blend again. On low speed, add the cream mixture, then pour the liquid into the saucepan and cook over low heat for 10 minutes, whisking constantly. Pour into the baked and cooled pie shell and bake until set, about 35 minutes. Cool completely.
7. To make the topping, beat the cream, sugar, and vanilla on medium speed in a mixing bowl fitted with the whip attachment, until firm peaks form, about 4 minutes. Dollop on top of the cooled pie.
8. Dust the pie with the shredded coconut and serve.
