Hope McCarthyComment

Coconut Cream Pie

Hope McCarthyComment
Coconut Cream Pie

COCONUT CRUST INGREDIENTS

  • 1/2 cup shredded sweetened coconut

  • 2 tsp granulated sugar

  • 1 cup, plus 2 Tbsp all purpose flour

  • 1/4 tsp kosher salt

  • 1 cup cold, unsalted butter, cubed

  • 1/3 cup ice cold water

FILLING INGREDIENTS

  • 1 cup unsweetened coconut milk, shaken

  • 1 cup whole milk

  • 2 cups sweetened shredded coconut

  • 1 vanilla bean, split in half lengthwise

  • 2 large eggs

  • 1/2 cup granulated sugar

  • 3 Tbsp all purpose flour

  • 4 Tbsp unsalted butter at room temperature, cubed

 

TOPPING INGREDIENTS

  • 2 1/2 cups heavy cream

  • 1/3 cup granulated sugar

  • 1 tsp pure vanilla extract

  • 1/3 cup unsweetened large flake coconut, toasted

CRUST INSTRUCTIONS

  1. In a large food processor, combine flour, coconut, cubed butter, sugar and salt.

  2. Pulse to form coarse crumbs.

  3. Add 4 Tbsp ice water and pulse until the dough starts to clump. The dough should come together when pinched. Add more water a Tbsp at a time if the dough is too dry.

  4. Dump dough out onto a sheet of plastic wrap. Pull corners together to press dough into a ball. Form into a disk.

  5. Refrigerate for at least 1 hour or up to 2 days.

  6. Flour a flat cool surface and place dough on it. Sprinkle flour on the top of the dough.

  7. Roll dough out into a 12 inch round. Turn the dough 90 degrees after each pass with the rolling pin. Go slow and press lightly to ensure the dough is an even thickness and relatively round.

  8. Roll dough around the rolling pin to transfer to the pan. Lay dough over pan and then press into the bottom and sides.

  9. Cut off excess dough with scissors leaving a 1/2 inch lip. Fold lip under to make a thick edge. Pinch dough around thumb to create a decorative edge.

  10. Chill dough for at least 15 minutes.

  11. Preheat oven to 400 degrees while dough chills.

  12. Crinkle up a large piece of parchment paper. Unfold the paper and place over the pie crust. Fill pie pan with beans to weigh down the crust while blind baking.

  13. Bake for 25 minutes, until the bottom of the crust is dry to the touch.

  14. Remove from oven and remove parchment paper and beans.

  15. Bake for an additional 15 minutes, until crust is golden brown. If edges brown too fast, cover them with aluminum foil.

  16. Remove from oven. If the crust has puffed up at all, weigh down with beans again for 1-2 minutes.

  17. Let crust cool completely over a wire rack.

FILLING INSTRUCTIONS

  1. Add coconut milk, milk, and the coconut to a heavy bottomed sauce pan.

  2. Scrape seeds from the vanilla bean and add the milk. Add the whole pod to the milk as well.

  3. Bring milk to almost a boil over medium-high heat.

  4. In a bowl, whisk together eggs, sugar, and flour until well combine.

  5. Remove vanilla bean pod.

  6. Using a ladle, scoop out about a 1/3 of a cup of the hot milk and whisk into the egg mixture to temper the eggs.

  7. Whisk egg mixture into the milk mixture.

  8. Reduce heat to medium and stir until it thickens. About 4 minutes.

  9. Transfer filling to a bowl. Place bowl into a bath of ice water and stir until cooled.

  10. Pour filling into pie crust and spread even.

  11. Cover filling with plastic wrap (touching the filling) to prevent a film from forming.

  12. Chill pie for at least an hour.

TOPPING INSTRUCTIONS

  1. In a cold bowl, combine heavy cream, sugar and vanilla extract.

  2. Using a hand mixer on medium speed, whip the cream until stiff peaks form.

  3. Spread whipped cream over the pie with a spatula.

  4. Sprinkle toasted flake coconut on top and serve!

Most of this recipe is take from TastingTable.com and is supposed to be a copy cat recipe of Tom Douglas’ Triple Coconut Cream Pie from Dahlia Bakery in Seattle.