Red Arrow Coconut Cream Pie

Ingredients:

Cake

• 1.5 cups premium flour + extra for dusting
• A pinch of salt
• 0.5 cups chilled confectionery fat
• 3 tablespoons of ice water

Coconut cream filling

• 2.5 cups sweet coconut flakes
• 4 cups heavy cream
• 3/4 cup granulated sugar
• 3/4 cup instant vanilla pudding mix (2 x 3 oz. packages)
• 1 and 1/4 teaspoons vanilla extract
• A pinch of salt

Whipped cream

• 2 cups chilled heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Preparation:

1. Cake:
   
   Combine the flour and salt in a food processor. Add shortening and pulse until the mixture resembles coarse cornmeal. Add ice water and continue pulse until the mixture forms a dough. Form the dough into a disk, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
2. On a lightly floured work surface, roll the dough into a 27cm (11in) circle and about 0.3cm (0.25in) thick. Then, line a 22cm (9in) pie pan. Fold in the overhanging edges of the dough and prick the bottom with a fork. Refrigerate until firm, about 30 minutes.
3. Preheat the oven to 350°F (175°C). Line the bottom of the pan with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just beginning to set and the edges are just beginning to brown, 25–30 minutes. Remove the foil and weights and continue baking until golden brown, about 10 more minutes. Transfer the cake to a wire rack and let cool completely.
4. Meanwhile, prepare the filling.:
   
   Spread 1 cup shredded coconut on a baking sheet and bake, stirring, for 20 minutes until golden; let cool. Combine the cream, granulated sugar, pudding mix, vanilla, and salt in a large bowl and beat with an electric mixer on medium speed until thick and creamy, 2 to 4 minutes. Stir in 3/4 cup toasted coconut and the remaining 1 1/2 cups regular coconut; set aside the remaining 1/4 cup toasted coconut for topping. Spoon the filling into the crust and refrigerate until set, about 1 hour.
5. Whipped cream:
   
   Combine the cream, powdered sugar, and vanilla in a large bowl and beat with a mixer on medium-high speed until stiff peaks form. Pour the topping over the pie and spread it out. Sprinkle with the remaining toasted coconut.