White Chocolate Coconut Pie

Name: White Chocolate Coconut Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings shredded coconut, toasted; 118 milliliters coconut milk (not cream of coconut); 2 Tbsps cornstarch; 3 extra larges egg yolks; 118 milliliters granulated sugar; 237 milliliters heavy whipping cream; 2 Tbsps powdered sugar; 0 teaspoons salt; 4 Tbsps unsalted butter, melted; 1 teaspoon vanilla; 1 teaspoon vanilla extract; 355 milliliters vanilla wafer crumbs (35 wafers/5 oz); 113 grams chopped white chocolate

White Chocolate Coconut Pie might be just the dessert you are searching for. This recipe makes 8 servings with 474 calories, 4g of protein, and 33g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, coconut milk, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350 degrees F. Grease a 9 inch deep dish glass pie dish.

Equipment you will use

Pie Form

Oven

Mix the sugar, cornstarch, and salt together in a 2-quart, heavy saucepan.

Ingredients you will need

Corn Starch

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk in 1 cup of the cream and the ½ cup coconut milk.

Ingredients you will need

Coconut Milk

Cream

Equipment you will use

Whisk

Whisk in the egg yolks, one at a time, until smooth.Set the saucepan over medium heat. Stir or whisk constantly, making sure to reach into the corners of the pan, as the mixture thickens and comes to a boil – that step is easier to do with a whisk then a spoon, so I use both tools.

Ingredients you will need

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Remove the pan from the heat and whisk the mixture very well, then return the pan to the heat. Simmer the mixture, whisking constantly, for 1 minute.

Equipment you will use

Whisk

Frying Pan

Remove the custard from the heat and stir in the white chocolate and vanilla. Stir until the chocolate melts. The mixture will be very thick and slightly (very!) oily looking.

Ingredients you will need

White Chocolate

Chocolate

Custard

Vanilla

Transfer the mixture to a large metal bowl (I used bowl of a stand mixer), press a piece of plastic wrap (I used parchment) onto the top, and refrigerate until cold.When the custard is cold, beat it with an electric mixer on high speed for1 minute, until it is smooth.

Ingredients you will need

Custard

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Stand Mixer

Bowl

Add the remaining 1 cup of heavy cream and beat on high speed until the mixture is thick and fluffy like whipped cream. Fold in 1 cup of the toasted coconut.

Ingredients you will need

Whipped Cream

Heavy Cream

Coconut

Pour into the prepared crust. At this point you may wish to make a topping of whipped cream. Lora Brody’s recipe didn’t have one, but I beat 1 cup of heavy whipping cream and added a little sugar and vanilla then piped it around the edges.

Ingredients you will need

Heavy Cream

Whipped Cream

Vanilla

Crust

Sugar

Sprinkle the top with the remaining 1/4 cup toasted coconut. Refrigerate the pie until ready to serve.*To toast coconut in the oven, spread it on a shallow, rimmed baking sheet and place it in a preheated 350-degree F oven for 10-15 minutes, stirring 1 to 2 times. I usually toast it until some of the coconut is golden, then I mix it all together.

Ingredients you will need

Coconut

Spread

Toast