Coconut Cream Pie Dessert (Impression)
Flaky coconut-infused crust, silky pastry filling, billowy cream, plus coconut and white chocolate topping.
# Liste des ingrédients:
→ Coconut Pie Shell
01 -
130 g all-purpose flour
02 -
40 g sweetened shredded coconut
03 -
115 g unsalted butter, cold, cut into 1 cm cubes
04 -
2 teaspoons granulated sugar
05 -
1/4 teaspoon kosher salt
06 -
80 ml ice water, as needed
→ Coconut Pastry Cream
07 -
480 ml whole milk
08 -
160 g sweetened shredded coconut
09 -
1 vanilla bean, split lengthwise
10 -
2 large eggs
11 -
120 g granulated sugar, divided
12 -
24 g all-purpose flour
13 -
60 g unsalted butter, softened
→ Topping
14 -
600 ml heavy cream, chilled
15 -
67 g granulated sugar
16 -
1 teaspoon vanilla extract
→ Chocolate-Coconut Garnish
17 -
40 g unsweetened coconut chips or sweetened shredded coconut
18 -
115–170 g white chocolate bar, shaved
# Étapes de préparation:
01 -
Combine flour, shredded coconut, cold butter, sugar, and salt in a food processor. Pulse until mixture resembles coarse crumbs.
02 -
Add ice water, 1 tablespoon at a time, pulsing after each addition until the dough holds together when pressed. The mixture should remain loose and crumbly.
03 -
Turn the dough onto plastic wrap, form into a disc, wrap tightly, and refrigerate for 30–60 minutes.
04 -
On a lightly floured surface, roll dough into a 30–33 cm circle. Gently fit into a 23 cm pie dish, allowing a 2.5–4 cm overhang. Fold the edge under and flute decoratively. Chill for at least 1 hour.
05 -
Preheat oven to 200°C. Line shell with parchment or foil and fill with dried beans, rice, or pie weights. Bake for 20–25 minutes. Remove weights and lining; bake an additional 10–12 minutes until golden brown. Cool completely.
06 -
Combine milk and shredded coconut in a saucepan. Scrape the seeds from the vanilla bean and add both seeds and pod to the pan. Heat over medium-high until nearly boiling, stirring occasionally. Remove from heat.
07 -
In a separate bowl, whisk together eggs, sugar, and flour until well blended.
08 -
Gradually whisk one-third of the hot milk mixture into the eggs to temper. Return egg mixture to saucepan with remaining milk. Cook over medium heat, whisking constantly, for approximately 5 minutes, until thickened and just beginning to bubble. Continue another 4–5 minutes until very thick. Off heat, whisk in butter and discard vanilla pod.
09 -
Transfer pastry cream to a bowl set in ice water. Stir occasionally until cooled. Cover surface with plastic wrap to prevent a skin, and refrigerate until completely cold, about 4 hours.
10 -
Spread chilled coconut pastry cream evenly into cooled pie shell. Using an electric mixer, whip cream, sugar, and vanilla extract on medium speed until foamy. Increase speed and beat to soft peaks. Pipe or spoon whipped cream generously over pastry cream.
11 -
Preheat oven to 175°C. Spread coconut chips on a baking sheet and bake 7–8 minutes, stirring twice, until lightly golden. Cool completely.
12 -
Decorate pie with toasted coconut chips and generous shavings of white chocolate. Serve chilled.
# Informations complémentaires:
01 -
For clean slices, chill the assembled pie for 1–2 hours before serving to ensure optimal set.
02 -
Use high-fat European-style butter in the crust for the flakiest results.