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1
Make the Crust In a food processor, pulse the flour with the sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
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3
Drizzle the buttermilk on top and pulse until the dough just comes together.
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4
Turn the dough out onto a work surface, gather up any crumbs and pat the dough into a disk.
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5
Wrap in plastic and refrigerate until well chilled, about 1 hour.
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6
Make the Crust On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick.
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7
Ease the dough into a 9-inch glass pie plate.
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8
Trim the overhanging dough to 1 inch, fold it under itself and crimp the dough decoratively.
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9
Refrigerate the crust until firm, about 30 minutes.
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10
Make the Crust Preheat the oven to 400.
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11
Line the crust with parchment paper and fill with pie weights or dried beans.
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12
Bake the crust in the lower third of the oven for about 20 minutes, until barely set.
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13
Remove the parchment paper and pie weights.
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14
Cover the edge of the crust with strips of foil and bake for 15 to 20 minutes longer, until the crust is lightly browned.
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15
Let cool on a rack.
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16
Leave the foil strips on the crust rim.
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17
Reduce the oven temperature to 325.
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18
Make the Filling In a large bowl, whisk the eggs with the sugar until pale.
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19
Add the buttermilk, butter, coconut milk, flour, vanilla seeds and both extracts and whisk until smooth, then stir in the shredded coconut.
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20
Make the Filling Set the pie plate on a baking sheet.
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21
Pour in the custard and bake for 40 to 45 minutes, until set around the edge but slightly jiggly in the center.
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22
Transfer to a rack and let the pie cool completely.
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23
Meanwhile, Make the Blackberry Caramel In a small saucepan, combine 1 cup of blackberries with 2 tablespoons of sugar and 1 tablespoon of water.
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24
Cook over moderate heat, stirring occasionally, until the berries start to burst.
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25
Transfer the berries and any juices to a blender and puree until nearly smooth.
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26
Transfer the puree to the saucepan and let cool slightly, then whisk in the cream, blackberry liqueur, vanilla and salt.
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27
Meanwhile, Make the Blackberry Caramel In a medium saucepan,combine the remaining 3/4 cup of sugar with 1/4 cup of water.
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28
Cook over moderate heat, swirling the pan and brushing down the side with a wetpastry brush, until the sugar dissolves.
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29
Cook undisturbed until an amber caramel forms, about 7 minutes.
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30
Add the blackberry cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes.
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31
Let cool slightly, then stir in the remaining 1 cup of blackberries; let cool to room temperature.
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32
Garnish the pie with toasted coconut, cut into wedges and serve with the blackberry caramel.
