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Categories: Pies | Tarts

Watch and learn how Chef Tom Douglas and Pastry Chef Garrett Melkonian, of Dahlia Lounge & Bakery, Seattle, make their best seller super easy triple coconut cream pie.

Triple Coconut Cream Pie
Serves 6 to 8

You’ll need: a 9-inch pie pan

Note: To garnish the pie at the restaurant, we toast unsweetened coconut that is available as very large, attractive ‘chips,’ and shave big curls of white chocolate over the top. You may be able to find unsweetened coconut chips, or a large shred of coconut in a natural foods store or in the bulk section of your supermarket.

1 Prebaked and cooled 9-inch Coconut Pie Shell (See below)

Coconut Pastry Cream
1 cup milk
1 cup canned unsweetened coconut milk, stirred
2 cups shredded sweetened coconut
1 vanilla bean, split in half lengthwise
2 large eggs
10 tablespoons (1/2 cup plus 2 Tablespoons) sugar
3 Tablespoons all-purpose flour
4 Tablespoons (1/4cup) unsalted butter, at room temperature

Whipped Cream Topping
2-1/2 cups heavy cream, chilled
1/3 cup granulated sugar
1 teaspoon vanilla extract

Garnish
4 to 6 ounces bulk white chocolate to make 2 ounces of curls
2 ounces unsweetened chip or large shred coconut (about 1-1/2 cups), or substitute sweetened shredded coconut

*** For directions watch the video.

Coconut Pie Shell
Serves 6 to 8

A step ahead: The dough can be wrapped in plastic and stored in the refrigerator for a day or two, or frozen for a few weeks. Also the dough can be rolled out and fitted into a pie pan, and the unbaked pie shell can be wrapped in plastic and refrigerated or frozen for the same amounts of time. Frozen pie shells can be baked directly out of the freezer, without thawing.

Note: You will need to ‘blind-bake’ the pie shell, which means bake the unfilled pastry-lined pan. Use dried beans to weight the bottom of the crust and keep it from puffing up during baking. You can store your ‘pie beans’ in a jar and use them over and over. Very cold butter will give you a flakier crust. If your butter is not very cold, you could set the diced butter in the freezer for 10 minutes before making your dough.

1 cup plus 2 Tablespoons all-purpose flour, plus extra for rolling dough
1/2 cup sweetened, shredded coconut
8 Tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch dice
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1/3 cup ice water, or more as needed

*** For directions watch the video.

Posted on Mar 1, 2014

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