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Coconut Cream Pie... You Can't Have Enough Pies for the Holidays

As a kid, I always hated coconut. You know that sweetened shredded stuff would make me recoil instantly. As an adult I have come to like it a lot in its various forms. Coconut milk, cream, flakes,etc. And lately I have been obsessed since visiting Tom Douglas Palace Kitchen in Seattle. Their Coconut Cream pie blew me away. Large unsweetened coconut flakes and shavings of White Chocolate.
So on my birthday I decided to bake myself a pie , rather than cake. Ironically I found his recipe in one of those bargain books created by Kitchen Aid. A compilation of previously published recipes. I decided to use his Triple Coconut Cream Pie as a Guide. A guide, as I decided to swap out regular milk for Creamed Coconut from Goya. This is a solid block of creamed coconut that's beyond and different coconut milk or cream. Its often called for in curry recipes and is very rich. The swap worked and worked double as it provided the texture of shredded sweetened coconut that the custard base called for as well as providing that creaminess and thickening factor as it sets without adding corn starch or flour.. Another change I made was using ground almonds in his short crust. Lot of changes, but it all came together beautifully. I didn't have a block of white chocolate, so I melted chips, spread it thin on parchment and chilled it. The I broke it up into shards to adorn the pie with large toasted flaked coconut.

Coconut Cream Pie
( inspired by Tom Douglas' Triple Coconut Cream Pie, but with significant changes)

Pie Crust
1 cup plus 2 tbsp all purpose flour
1/2 cup finely ground almonds or almond flour
1 stick cold unsalted butter cut into small pieces
2 tsp sugar
1/2 tsp salt
1/3 cup ice water

Pastry Cream
1 (200 grams) 7oz block Pure Creamed Coconut (*not coconut milk or cream)
1 cup milk
1 tbsp vanilla extract
2 large eggs
1 cup sugar

2 1/2 cups heavy whipping cream
1/2 cup sugar
1 tsp vanilla extract
unsweetened large coconut flakes for garnish
white chocolate shavings for garnish
1 packet Dr Oetker's Whip It optional

Making Pie Crust
In a stand mixer combine flour, ground almonds, butter,sugar, and salt. Mix until a crumbly mixture . Add ice cold water gradually. Dough should hold together when held together between fingers. Dough should still be crumbly and not form a ball.Take the dough and gently place crumbly dough on waxed paper or plastic . Cover with another sheet and form a flattened disc . Refrigerate for 30 minutes to 1 hour before rolling out.

Roll out dough and flatten dough on lightly floured surface. With a rolling pin, transfer and shape into pie tin or baking dish. It may break apart, and that's OK. Form with hands in baking tin. Make sure you let the dough overextend edge, as it will shrink while baking.
Cover with plastic wrap and refrigerate for 1 hour before baking.

Take Parchment paper and cover unbaked pie crust. Fill with dried beans or pie beans. Blind Bake in preheated oven at 400 F. Bake for 25 min or until golden. Remove form oven and remove paper and beans. Place back in oven and finish baking for 10 more minutes or until golden all the way through.
Allow to cool before adding filing.

Pastry Cream
In a sauce pan melt the Pure Creamed Coconut over Medium heat. Add Milk. Bring Mixture to a boil.Remove from heat.
In a separate bowl whisk eggs , sugar, and vanilla. Gradually temper a bit of the hot milk mixture into the egg mixture and whisking. Then add the tempered egg mixture to the hot milk mixture. Be careful as you don't want cooked eggs. Once all in saucepan heat while constantly whisking until mixture is very thick. Remove from heat, transfer to a bowl. Cover with plastic wrap to prevent skin from forming on top and bring to room temperature, then refrigerate. The cream will thicken as it cools.

Whipped Topping

On a shallow parchment lined baking sheet, toast coconut flakes at 350F until they start to brown. Be careful not to burn and remove quickly.
Make you white chocolate shavings and set aside.

Whip cold heavy cream , sugar , and vanilla in stand mixture with balloon. Add Whip It if you want a thicker stabilized cream.Do not over whip, but whip until stiff peak stage.

Spread Pastry cream in Pie Shell. Top with Whipped Cream. Smooth and make decorative opeaks with off set spatula. Garnish liberally with toasted coconut flakes and white chocolate shavings.


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Sarah, Maison Cupcake said...

This looks a real treat, a variation on lemon meringue pie. Lovely winter pud!

Dagmar - A Cat in the Kitchen said...

Wow! That looks amazing. I love coconut but I've never had coconut cream pie. I will have to try your recipe!

Jamie said...

Brilliant choice for your (Happy) Birthday and this looks so gorgeous! Wonderful pie!

Half Baked said...

Mmmm that pie looks like it would convert anyone who thinks they don't like coconut!!! beautiful:)

Peter M said...

C-town, coconut pie transports me back in time to when I was a kid, eating at my dad's restaurant.

Cynthia said...

I pray that your Thanksgiving is filled with love, peace and many blessings.

Rosa's Yummy Yums said...

Spectacular! A delightful pie!



Bellini Valli said...

It is hard to say which I prefer more...coconut cream pie or lemon meringue. I know I would not refuse either when offered.

Nina Timm said...

Oh wow, I would have loved toshare your birthday with you especially if the celebrations included this pie!!!! I love the coconut cream you're referring too!

Luca and Sabrina said...

Coconut cream? That sounds amazing, we have never tried it, we love coconut and we love your pie, it's perfect for Christmas Days!
Have a nice week

Tree Hugging Mama said...

I love Coconut Cream Pie but I am the only one, so I rarely have it, but this pure creamed coconut, I am going to have to search it out.

Thanks for the recipe

Jen of A2eatwrite said...

This is my favorite, favorite pie, but none of my family members like it. BOOOHoooo!!! This looks amazing, though, so I may make them suffer.


Paz said...

What a great idea to make a pie instead of a cake. It looks scrumptious!

Chef Fresco said...

I always hated coconut too growing up. For some reason, I am starting to warm to it. Those huge white choco chunks look delicious!

Proud Italian Cook said...

First of all Happy belated birthday my friend! Now on to this beautiful pie, I have a weekness for coconut cream pie and woul always order it from good old Bakers Square. This puts theirs to shame!! Hey we're both Scorpio's!

The Caked Crusader said...

I go through periods where I am obsessed with coconut cream pie - I've never made one, or indeed tasted it but I adore coconut. Unfortunately most of my family don't.

The desire has been latent for some time...until now! With your sinfully gorgeous pie you have awakened the need in me!!!

Chou said...

Oh yum! I can't wait to try this.

Ben said...

I am not a big pie eater. I rarely make them because my MIL makes some amazing pies. But I can't never tire of looking at so many amazing pie recipes in the blogosphere. :D

tobias cooks! said...

Beautiful cake. I like the photos you are taking. Unfortunately I have a cake beaking break, or else I would try this one.

Beth said...

Yum...I wanted to make a coconut cream pie for the holiday, but no one in Dave's family likes coconut, and the last thing I need is an entire pie to myself. Or maybe that's exactly what I need??? Anyway, this pie looks so rich and creamy, and I like your white chocolate shards. Happy Thanksgiving!

Blog Princess G said...

Happy Birthday! Happy Thanksgiving! What a pie... mmm mmm mmmmmmmmmm...

Y said...

Love your Happy Birthday pie :)

That coconut pastry cream looks luscious. I've never had coconut cream pie before. Not something you'd see here normally, and I feel like I'm missing out already.

Lori Lynn said...

This one is my favorite!

Hope you had a wonderful Thanksgiving!