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Coconut Paradise Pie with Cream, Chocolate, and Toasted Coconut Topping Recipe

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★★★★★

4.6 from 98 reviews

A Slice of Paradise is a luscious coconut cream pie featuring a flaky coconut-infused pie crust, rich coconut pastry cream, and a fluffy whipped cream topping adorned with toasted coconut chips and delicate white chocolate curls. This tropical dessert combines creamy textures with a hint of vanilla and the crunch of toasted coconut for an indulgent finish perfect for any occasion.

Ingredients

Scale

Coconut Pie Shell:

  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ cup sweetened shredded coconut
  • 8 tablespoons cold unsalted butter, cut into ½-inch pieces
  • 2 teaspoons sugar
  • ¼ teaspoon kosher salt
  • ⅓ cup ice water, more or less as needed

Coconut Pastry Cream:

  • 2 cups whole milk
  • 2 cups sweetened shredded coconut
  • 1 vanilla bean, split lengthwise
  • 2 large eggs
  • ½ cup plus 2 tablespoons sugar, divided
  • 3 tablespoons all-purpose flour
  • ¼ cup unsalted butter, softened

Topping:

  • 2½ cups heavy cream, chilled
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract

Chocolate-Coconut Garnish:

  • 1½ cups (2 ounces) unsweetened coconut chips or sweetened shredded coconut
  • 4– to 6-ounce bar white chocolate, shaved into curls

Instructions

  1. Prepare the Coconut Pie Shell: Combine the flour, shredded coconut, cold butter pieces, sugar, and kosher salt in a food processor and pulse until the mixture becomes crumbly. Add ice water one tablespoon at a time, pulsing after each addition, until the dough holds together when pressed between fingers. The dough will remain loose but cohesive.
  2. Chill the Dough: Transfer the dough onto a large piece of plastic wrap, form it gently into a disc, wrap tightly, and chill in the refrigerator for 30 to 60 minutes to firm up.
  3. Roll and Shape the Crust: On a lightly floured surface, roll the chilled dough out into a 12- to 13-inch circle. Fit the dough into a 9-inch pie plate without stretching it, trimming excess dough to leave a 1- to 1½-inch overhang. Fold the overhang under along the rim and flute the edges. Chill the prepared crust for at least 1 hour before baking.
  4. Bake the Pie Shell: Preheat the oven to 400°F. Line the pie shell with aluminum foil or parchment paper, extending over the edges, and fill with dried beans, rice, or pie weights. Bake for 20 to 25 minutes, then remove the foil and weights and return to the oven to bake for another 10 to 12 minutes until golden brown patches appear on the bottom. Remove from oven and let cool completely before filling.
  5. Make the Coconut Pastry Cream Base: In a medium saucepan, combine whole milk and shredded coconut. Scrape the seeds from the split vanilla bean into the milk mixture and add the pod. Heat over medium-high heat, stirring occasionally, until nearly boiling. Remove from heat.
  6. Prepare Egg Mixture: In a separate bowl, whisk together eggs, half of the sugar (½ cup), and flour until smooth. Temper the eggs by whisking in about ⅓ cup of the hot milk mixture.
  7. Cook the Pastry Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, for 5 minutes until thickened and bubbling. Continue to whisk for an additional 4 to 5 minutes until very thick. Remove from heat, discard the vanilla pod, add softened butter, and whisk until melted and incorporated.
  8. Cool the Pastry Cream: Transfer the pastry cream to a medium bowl placed in a larger ice water bath. Stir occasionally until it cools. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for about 4 hours until completely cold and thickened.
  9. Fill the Pie Shell: Spoon the chilled pastry cream into the cooled pie crust and smooth the surface evenly.
  10. Prepare the Whipped Cream Topping: Using an electric mixer, beat the heavy cream, sugar (⅓ cup), and vanilla extract at medium speed until foamy. Increase to high speed and continue beating until soft peaks form.
  11. Top the Pie: Spoon or pipe the whipped cream over the pastry cream layer, covering the pie nicely.
  12. Toast the Coconut Garnish: Preheat oven to 350°F. Spread coconut chips evenly on a baking sheet and bake for 7 to 8 minutes until lightly browned, stirring twice during baking. Let cool before using.
  13. Decorate with White Chocolate and Coconut: Using a vegetable peeler, shave white chocolate into curls. Sprinkle toasted coconut chips and white chocolate curls evenly over the whipped cream top. Serve immediately or keep chilled until serving.

Notes

  • Be careful not to stretch the pie dough when fitting it into the pan to prevent shrinkage during baking.
  • Tempering the eggs with hot milk mixture prevents curdling and ensures a smooth pastry cream.
  • Covering the pastry cream with plastic wrap directly on the surface stops a skin from forming as it cools.
  • Toast coconut chips carefully as they can burn quickly; stir halfway through baking for even color.
  • For a stronger coconut flavor, use sweetened coconut in both the crust and filling as specified.
  • The pie needs several hours of refrigeration for the pastry cream to set properly before serving.
  • This dessert is best enjoyed within 1 to 2 days of assembly for optimal texture and freshness.

Keywords: coconut cream pie, coconut pie crust, pastry cream, whipped cream topping, toasted coconut, white chocolate curls, tropical dessert

Find it online: https://freshrecipehub.com/coconut-paradise-pie-with-cream-chocolate-and-toasted-coconut-topping-recipe/