Add butter and toss to coat with flour.
Refrigerate for at least 30 minutes and up to 1 hour.
Add oil and mix or stir until incorporated, about 30 seconds.
Photo: Victor Protasio
Add 3 tablespoons water and mix or stir just until the dough comes together.
If it seems dry, add the remaining 1 tablespoon water.
Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
Roll out on a lightly floured surface into a 12 1/2-inch round.
Transfer to a 9-inch pie pan and crimp edges.
Chill the crust in the freezer for 15 minutes.
Position rack in lower third of oven; preheat to 450F.
Line the crust with parchment paper and fill with pie weights (or dried beans).
Bake until the edges are golden brown, about 15 minutes.
Remove the paper and pie weights and bake until the crust is firm, 5 to 7 minutes more.
Reduce oven temperature to 325F.
Meanwhile, prepare filling:Whisk eggs in a large bowl until lightly beaten.
Add coconut milk, coconut cream and coconut extract, if using, and whisk until combined.
Pour the filling into the crust.
Let the pie cool on a wire rack for 10 to 15 minutes.
Refrigerate for 30 minutes.
Garnish with coconut, if desired.
Refrigerate baked pie for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
