Coconut cream pie outcome

Well, the crust with the coconut was certainly a challenge, and the filling is a little time-intensive, but the result is quite nice, as you can see. The toasted coconut flakes and white chocolate shavings make a very nice finish.

So, here’s the overall recipe with my tweaks and lessons learned. The garnish is straight from the triple coconut cream pie that Tom Douglas’ restaurants serve around the Seattle downtown area.

Crust: 9” baked deep dish pie crust, optionally add 2 T of sweetened flake coconut to the pastry dough 1 oz white chocolate, melted with 1 t heavy cream (also optional)

Spoon melted white chocolate into cooled pie crust, brushing it up the sides of the crust. Set aside to harden.

Coconut custard: ¼ C sugar 3 T cornstarch ¼ t salt 2 C whole milk 2 T butter 2 egg yolks 1 t vanilla ¾ C sweetened flaked coconut

Whisk sugar and cornstarch together in a medium saucepan or in the top of a double boiler. Whisk in milk, add butter, and heat over medium heat, stirring or whisking constantly, until mixture thickens. Whisk egg yolks until blended. Ladle about a cup of the thickened mixture into the egg yolks, whisking constantly, then add the egg yolk mixture back into the saucepan, mixing thoroughly. Cook stirring constantly, until thickened again. Set aside to cool, stir in vanilla and coconut, then refrigerate.

Fill crust with custard. Top pie with lightly sweetened whipped cream and garnish with toasted unsweetened coconut flakes and white chocolate curls.

Recipe copyright 2008, Vivian R. Johnsen