Pecan Pie with Coconut

Ingredients:

Cake

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 1 tbsp. sugar
• 0.5 tsp salt
• 2 tbsp. confectionery fat
• 90 g chilled unsalted butter, cut into pieces
• 1 large egg yolk
• 2-4 tbsp. ice water

Filling

• 1.5 cups chopped pecans
• 90 g unsalted butter
• 1 1/4 cups sweet coconut cream for drinks (from a 14-16 oz can)
• 1/4 cup dark brown sugar
• 1 tbsp. premium flour
• 1 teaspoon freshly squeezed lemon juice
• 0.5 tsp salt
• 3 large eggs, lightly beaten
• 0.5 tsp coconut extract
• 0.5 cup sweet coconut flakes

Preparation:

1. Cake:
   
   Combine the flour, sugar, and salt in a food processor and pulse until evenly distributed. Add the shortening and pulse until the mixture resembles coarse grains.
2. Add the butter and pulse several times until it reaches the size of peas. Add the egg yolk and 2 tablespoons of ice water, then pulse several times. Press the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time.
3. Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate until completely set, at least 1 hour or overnight.
4. On a lightly floured surface, roll the dough out to a 12-inch diameter and place it in a 9-inch pie pan. Trim the edges, leaving a 1-inch overhang. Fold any excess dough under and crimp the edges with your fingers.
5. Place in the freezer until the dough hardens, about 30 minutes.
6. Meanwhile, position oven racks in the middle and bottom of the oven; preheat oven to 350°F (175°C). Spread 1 cup pecans on a baking sheet, spread them in a single layer, and toast on the middle rack for 8 to 10 minutes; let cool.
7. Line a pie pan with parchment or foil and fill with pie weights or dried beans. Bake on the bottom rack of the oven until the edges are lightly browned, 20-25 minutes. Remove the parchment and weights and continue baking until the bottom of the crust is golden brown, another 10-15 minutes.
8. Meanwhile, prepare the filling.:
   
   In a medium saucepan, melt the butter over medium heat and cook, swirling occasionally, until browned, about 8 minutes. Remove from heat and stir in the coconut cream, brown sugar, flour, lemon juice, and salt.
9. Let cool for 5-10 minutes, then stir in the eggs and coconut extract until fully incorporated.
10. If the crust has cooled, return it to the oven for a few minutes to reheat. Spread toasted pecans on top of the crust. Pour the filling over it.
11. Sprinkle the pie with coconut and the remaining 1/2 cup untoasted pecans. Bake on the middle rack of the oven until the filling is set, 35 to 40 minutes (if the crust is browning too quickly, cover it with foil). Transfer to a wire rack to cool completely.