Triple Coconut Cream Pie

Jul 5

Written by:
7/5/2011 2:21 PM  RssIcon



Triple Coconut Cream Pie
(Makes one 9-inch pie)
Adapted from Tom Douglas’ Seattle Kitchen

Coconut Pie Crust:
1 cup compacted (6 oz.) all-purpose flour
1/2 cup (2 ounces) sweetened shredded coconut
2 teaspoons sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter cut in cubes
2-3 tbsp ice water or more if needed

Coconut Cream Filling:
2 cups milk
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 large eggs
1/4 cup (1/2 stick) unsalted butter, softened
2 cups (8 ounces) sweetened shredded coconut
1 tbsp vanilla rum

Whipped Cream:
2 cups heavy cream, well chilled
1/2 cup powdered sugar
2 teaspoon vanilla rum
2 ounces finely grated white chocolate

For Garnish:
1.5 ounces (about 1/3 cup or a good handful) unsweetened large-shred or sweetened shredded coconut
1 ounce white chocolate

Coconut Pie Crust:
Put the dry ingredients into a food processor, and pulse to mix and chop the coconut into small flakes. Add the cold butter to the food processor and pulse to form small crumbs. Remove the mix to a bowl and add the ice water 1 tablespoon at a time; use a spatula to work the water into the flour mix.
Dump the dough out onto a pastry board and press into a disk. Wrap the dough with plastic wrap and chill thoroughly for 1-2 hours.
Roll dough on a floured surface into about a 12 inch circle to fit the 9” pie pan. Carefully transfer the dough (don’t stretch) onto a 9-inch pie pan and trim the excess. Chill for at least 1 hour before baking.
Preheat oven to 400°. Place foil or parchment over the pie crust, extending over edges, and fill with dried beans, rice, or pie weights. Blind bake for 20-25 minutes until edge appears toasted. Remove from oven, remove the foil and weights, and return the crust to oven. Bake for 10 minutes or until golden brown. Remove from oven, and cool completely on a wire rack.

Coconut Cream Filling:
Combine the milk, sugar and flour in a medium saucepan over medium-high heat, whisking until the mixture is heated to around 190˚. Meanwhile whisk together the eggs in a small bowl and temper them with a portion of the heated milk mixture. Add the tempered egg mixture to the saucepan with the remainder of the heated milk mixture, and whisk over medium-high heat until the mixture thickens.
Remove the saucepan from the heat and whisk the butter, coconut and vanilla rum into the mix. Transfer the pastry cream to a bowl, place a piece of plastic wrap directly on the surface of the pastry cream and refrigerate until cold.
The pastry cream may be made a day ahead and held in the fridge if desired.

Whipped Cream:
Whip the heavy cream with the powdered sugar and vanilla rum in a chilled bowl until the peaks are firm enough to hold their shape. Grate 2 ounces of white chocolate over the whipped cream using a micro-plane, and then whip the cream to form stiff peaks. The whipped cream may be held in the fridge for a short while if need be.

Prepare Garnish:
Preheat the oven to 350°F. Spread the coconut on a baking sheet and lightly toast in the oven; stirring once or twice until lightly browned, 6 to 8 minutes; watch closely and stir as needed to attain an even toast. Allow time for the toasted coconut to cool.
After removing the toasted coconut to a bowl to cool, sprinkle the chopped white chocolate onto the hot baking sheet. When the chocolate has had a minute to melt, spread the chocolate into a thin coating using an offset spatula. Let the pan cool a bit before placing in the refrigerator to set the chocolate. Cool the chocolate just enough so that it curls when the pan is scraped with a flat spatula at a slight angle; if the chocolate gets too cold it will become too brittle and break rather than curl. If it does get too cold just set the pan on a counter to warm just a bit before curling.
The toasted coconut and white chocolate curls may be made a day or two ahead and stored in air tight containers until ready for use.

Time to assemble the pie:
Place the baked pie shell on the counter. Carefully pile the prepared pastry cream into the prepared pie shell. Now mound the whipped cream onto the pastry cream, sealing the whipped cream to the pie crust. Finish by sprinkling the toasted coconut and white chocolate curls over the mounded whipped cream.

Serve immediately or return to the fridge until ready to serve.


1 comment(s) so far...


Re: Triple Coconut Cream Pie

I am going to try this one...looks divine!

By Paul on   10/11/2011 11:08 AM

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