CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

TRIPLE COCONUT CREAM PIE

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pies - Cream and Custard
    Prep Time:       Cook Time:       Total Time:  

Coconut Crust
1 cup plus 2 tbsp flour
1/2 cup sweetened shredded coconut, packed
1/2 cup cold unsalted butter, cut into small pieces
2 tsp sugar
1/4 tsp kosher salt
3 to 5 tbsp ice water

Coconut Cream Filling
2 cups whole milk
2 cups sweetened shredded coconut, packed
1 vanilla bean
2 large eggs
3/4 cup plus 2 tbsp sugar
3 tbsp flour
1/4 cup cold unsalted butter, cut into pieces

Whipped Cream
1 1/2 cups whipping cream, chilled
1/2 tsp vanilla extract
1/4 cup sugar

Garnish
1 cup sweetened shredded coconut
1 (4- to 6-oz) bar white chocolate, shaved

Crust: Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tbsp at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor—it will be loose.) Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill at least 1 hour or overnight.

For 9 inch crust: Roll dough 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 11/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.

Preheat oven to 400. Place a sheet of aluminum foil or parchment paper in pie crust, extending over edges, and fill with dried beans, rice, or pie weights. Bake for 20 minutes. Remove from oven; discard foil and beans, and return pie crust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.

(For mini tarts: Preheat oven to 400. Spray a mini muffin tray with cooking spray Roll dough out to a normal, even thickness. Cut with a round cookie cutter that's slightly larger than the size of the top of the mini muffin cup. Using a mortar or your fingers, push the dough down into the cup so it's laying flatly at the bottom of the cup. If the dough seems thin, take a small ball of dough and push it down into the bottom of the cup. Bake one tray at a time in the center of the oven for 10-12 minutes, until edges are golden brown. Remove from the oven and let cool. Remove the mini pie shells and cool on wire rack.

Prepare Coconut Cream Filling: Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.

Whisk together eggs, 1/2 cup plus 2 tbsp sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 4-6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.)

Fill baked pie crust with pastry cream, smoothing surface. For mini tarts, each tart can hold about 3 tsp.

Toasted Coconut Topping: Preheat oven to 350. Spread coconut chips on a baking sheet, and bake for 7 to 8 minutes or until golden, stirring twice. Cool.

Whipped Topping: Beat whipping cream, 1/4 cup sugar, and vanilla extract until foamy. Gradually increase speed to high, and beat until soft peaks form.

Pie Assembly: Pipe or spoon whipped cream over pie(s). Sprinkle toasted coconut and white chocolate curls over the pie(s). Cover pie and store in the refrigerator.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Triple Coconut Cream Pie
   by sgre52160



Crust:1 prepared pie crust (homemade, store bought, or even GF homemade/store bought pie crust) Pastry cream: 1 cup 2% milk 1 cup coconut milk 2 cups sweetened shredded coconut 1 teaspoon vanil




Coconut Cupcakes With Coconut Cream Cheese Frosting
   by sgre52160



2 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 1/2 sticks unsalted butter, softened 2 cups sugar 5 large eggs 1 1/2 teaspoons vanilla extract 1 teasp




Triple-chocolate Ice-cream Sandwiches
   by sgre52160



1 quart chocolate ice cream 16 soft chocolate cookies with chocolate chunks (about 3 inches in diameter) 1/2 cup chocolate sprinkles In a chilled large bowl, stir ice cream with a wooden spoon un




Triple Chocolate Ice Cream Cake
   by sgre52160



1 cup (1/2 pint) heavy cream 12 oz (1 pkg) semisweet chocolate chips 1 12 oz marble pound cake, cut into 1/2 inch-thick slices 1 pint vanilla ice cream, softened 20 chocolate wafers, suc




Triple Treat Ice Cream Dessert
   by sgre52160



1 chocolate crumb crust 1 pint chocolate ice cream 3/4 cup hot fudge topping 1/4 cup chocolate topping 2 cups whipped topping Fill crumb crust with softened ice cream. Cover and freeze. Sprea





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.