• Haley Fox

White Chocolate Coconut Cream Pie

One of my favorite pies growing up was my Grand Mother's White Chocolate Coconut Cream Pie. Not only was it creamy and delicious it was one of those pies that you would run back for seconds for. It seemed so simple to make. She would whip one up in less than an hour and chill it until dinner and boy did we chow through our food just to get to the dessert!

I begged her for this recipe when I finally had a family of mine own to make it for and she giggled and happily handed it to me. So now I am going to share this delicious dessert with all of you and I know you will enjoy making it as much as you will enjoy eating it.


Pie shell: 1 cup and 2 tbsp all-purpose flour 1/2 cup shredded Sweet coconut 1/2 cup (1 stick) salted butter, cut into slices 2 tspn sugar 1/4 tspn kosher salt 1/3 cup ice water - more if needed


Coconut pastry cream: 2 cups milk 2 cups sweetened shredded coconut 1 vanilla bean split in in half (lengthwise) 2 large eggs 1/2 cup plus 2 tbsp sugar 3 tbsp all-purpose flour 1/4 cup salted butter, softened


Whipped Cream: 2 1/2 cups heavy cream 1/3 cup sugar 1 tspn pure vanilla extract


Garnish: 2 ounces unsweetened large-shred coconut toasted in a 350°F for 7-8 minutes Large white chocolate Bar - to make large chocolate curls with


Directions:

Pie shell:

Put all the ingredients, besides water into a food processor. Pulse until you become coarse crumbs. Add water, 1 tablespoon at a time, pulsing once after each time, continue until dough holds together when pressed with your fingers. You will have to pick it up to test it. It will not form a dough ball in the processor.

Place the dough out onto a sheet of plastic wrap. I press mine into the shape of the pie pan and cover with more plastic wrap, then chill for one hour.

Pull the dough out and roll out on a floured surface. Roll until it is 12 - 13-inch circle. work this gently and be careful not to stretch it. Place into a pie pan or use a tart dish, which is what I used. Cut off the excess dough and place back into the fridge for another hour.

10 minutes before you pull the dough out, Preheat oven to 400°. Place a sheet of parchment paper in the pie crust all the way over edges and place dried beans on top of the parchment paper to weight it down. Bake for 22-25 minutes until rim is golden brown. Remove crust from the oven; and throw away the beans and parchment paper, then place the crust back into the oven for another 10 minutes.Remove from oven, and cool completely on a wire rack.


Coconut Pastry Cream:

Combine the milk and coconut in a medium size saucepan. Scrape all the seeds from the vanilla bean and add the seeds and pod to the milk mixture. Put the saucepan over a medium to high heat and stir until the mixture almost comes to a boil. But don't let it actually boil.

In a large bowl, whisk together the sugar, flour and egges until well combined. Temper the eggs (to keep them from becoming scrambling eggs) by pouring 1/3 cup of the hot milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over a medium to high heat until the pastry cream starts to thickens, but again don't let it boil. Keep whisking until the mixture is very thick, about 4 to 5 minutes.

Remove the saucepan from the heat and add in the butter, then whisk until it melts. Remove the vanilla pod. Transfer the pastry cream to a bowl and place it over your bowl of ice water. Stir it occasionally until it is cooled down. Place plastic wrap on the surface of the pastry cream to prevent a crust from forming, then refrigerate until completely cold. The cream will thicken as it cools. When the pastry cream is cold, fill the baked pie shell with it, smoothing out the surface.


whipped cream:

In an electric mixer using the whisk attachment, whip the heavy cream with the sugar and vanilla on medium speed. Then gradually increase the speed and whip into peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and swirl it all over the top of the pie. My grandmother dumped it on top and spread it out with the back of a spoon to form a cool design, but I never mastered that one.


For The Garnish:

Preheat the oven to 350°F and spread the coconut chips on a baking sheet and toast in the oven. Watch this carefully and shake and toss them once or twice, since coconut can burns easily. Do this until lightly browned, around 5-6 minutes. Then use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.

Sprinkle the pie with coconuts and chocolate Shavings and Serve!

Yummy oh my Yes!

Enjoy!

xoxo Haley Fox


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