Deluxe Coconut Cream Pie is a decadent dessert inspired by the culinary genius of Tom Douglas, a renowned chef whose recipes never fail to impress. This recipe, adopted with care from Mean Chef, promises to transport you to dessert paradise with its luscious combination of coconut, vanilla, and creamy goodness. 🥥✨
Overview:
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
- Servings: 1 9-inch pie
Ingredients:
- 1 Classic Pie Crust (Idiot Proof Step-By-Step Photo Tutorial)
- 2 cups milk
- 2 cups sweetened flaked coconut
- 1 vanilla bean
- 2 eggs
- 10 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1/4 cup unsalted butter
- 2 1/2 cups heavy cream
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened coconut
- 2 cups sweetened flaked coconut
- 4-6 ounces white chocolate
Instructions:
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Prepare Pastry Cream:
- In a medium saucepan, combine milk and sweetened flaked coconut.
- Scrape seeds from the vanilla bean and add both seeds and pod to the milk mixture.
- Heat over medium-high, stirring occasionally until almost boiling.
- In a bowl, whisk eggs, sugar, and flour until well combined.
- Temper eggs by adding a small amount of scalded milk to the egg mixture, then add to the saucepan.
- Whisk over medium-high heat until thickened and bubbly (about 4-5 minutes).
- Remove from heat, add butter, and whisk until melted.
- Discard vanilla pod, transfer to a bowl over ice water, and cool completely with occasional stirring.
- Cover surface with plastic wrap and refrigerate until cold.
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Assemble Pie:
- Once pastry cream is cold and thickened, fill prebaked pie shell, smoothing the surface.
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Whip Cream Topping:
- In an electric mixer, whip heavy cream with sugar and vanilla until firm peaks form.
- Fill a pastry bag with whipped cream and pipe onto pie, or spoon over the surface.
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Prepare Garnishes:
- Preheat oven to 350°F.
- Spread coconut chips on a baking sheet and toast until lightly browned (7-8 minutes), stirring occasionally.
- Use a vegetable peeler to create white chocolate curls.
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Serve:
- Cut pie into 6-8 wedges and place on dessert plates.
- Garnish each wedge with white chocolate curls and toasted coconut.
Tips:
- For the best results, refrigerate the pie until ready to serve, but consume within a day for optimal freshness.
- Prepare garnishes just before serving to maintain their texture and flavor.
- The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap.
Indulge in the creamy, coconut-infused bliss of this Deluxe Coconut Cream Pie, a true delight for dessert enthusiasts seeking a taste of culinary excellence! 🥧✨
