Ingredients

• 1 9- inch pie crust enough for one bottom crust
• 1 egg, lightly beaten
• zest of one lemon (optional)
• Coconut Cream Pie Filling:
• 1 2/3 cups heavy whipping cream, divided
• 2 3.7- ounce boxes of vanilla instant pudding
• 1 3/4 cups buttermilk
• scant 1/2 teaspoon fine grain sea salt
• 3 tablespoons bourbon (optional or 2 teaspoons vanilla extract), divided
• 1 1/2 cups sweetened coconut flakes
• 2 tablespoons powdered sugar
• 1/2 cup large flake coconut, toasted

Directions

1. Preheat oven to 375°F / 190°C with a rack in the lower third.? Lightly butter a 9-inch pie dish.
2. If your dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 10 - 15 minutes, or so. Lightly flour your work surface, hands, and rolling pin, and roll the pie dough out to 12 inches or so. Large enough to relax into your pie dish with a bit of extra dough beyond the edge. You’re going to want to turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed as you’re rolling.
3. Transfer the dough into the 9-inch pie plate by gently wrapping it around a rolling pin and unrolling it across your pan. Working quickly, coax the dough into place, fold any extra dough onto itself, and then press confidently into the pan to anchor it. Work quickly so your dough doesn’t warm. To make a decorative edge, crimp or pinch around the pie using a fork or pressing your thumb and forefinger of one hand into the forefinger of the other hand. Chill in the freezer for 15-20 minutes.
4. You’re going to fully bake this pie crust. Once it has fully cooled, the filling will go in. But there will be not further baking.
5. Remove the pie crust from the freezer and place the pie dish on a large baking sheet. Line the crust with parchment paper or aluminum foil and fill with baking weights. Dried beans, rice can be used for this purpose and saved for future use. I like to make sure the foil doesn’t cover the edge, allowing me to gauge how the crust is progressing in the oven.
6. Transfer to the oven. Bake until the edge is medium golden, this usually takes 40 minutes or so.
7. Remove from the oven and carefully remove the pie weights. Prick the base of the crust all over with a fork to prevent puffing. Brush the edges with a light coating of the beaten egg. Place the crust back in the oven and continue to bake until the bottom of the crust is beautifully golden. This usually takes another 15 minutes or so. If the rim of the crust is getting too dark, protect it with foil or (my preference) a pie crust shield. Remove from oven and allow to cool completely on a rack. Sprinkle the pie crust with the lemon zest.
8. Start by whipping 2/3 cup of the heavy cream until you get peaks. Set aside.
9. In a large bowl combine the pudding mix, buttermilk, salt, and 2 tablespoons of the bourbon (or 2 teaspoons vanilla extract). Stir until the pudding begins to thicken. Add the sweetened coconut and mix until combined.
10. Fold in the whipped cream until the filling is uniform. Add the mixture to the prepared (and cooled!) crust and spread into an even layer. Chill for a few hours or overnight covered with plastic wrap.
11. When you’re ready to serve the pie, whip the remaining 1 cup heavy cream with the powdered sugar until you start to get floppy peaks. Add the remaining 1 tablespoon of bourbon (or 1 teaspoon vanilla extract) and continue to whip until the peaks get a bit firmer. Dollop onto the pie and use a spatula to cover the coconut pudding. Finish by sprinkling with the toasted coconut. You can refrigerate until ready to serve the pie or serve immediately.