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Triple Coconut Cream Pie

Flakey Pie Crust with Coconut Pastry Cream

Ingredients

Coconut Pie Crust:
1 cup + 2 tbsp AP flour [135.6 g]
1/2 cup loosely packed *unsweetened* shredded coconut [37.5 g]
1 1/2 tsp granulated sugar [6.3 g]
1/2 tsp kosher salt [3 g]
1/2 cup (1 stick) unsalted butter (very cold) [113.5 g]
1/4 cup ice-cold water [60 mL]

Coconut Pastry Cream:
3 tbsp AP flour [23.4 g]
1/4 tsp kosher salt [1.5 g]
1/2 cup granulated sugar [100 g]
2 large eggs [100 g]
1 cup whole milk (or any milk) [240 mL]
1 cup *unsweetened* coconut milk (from a can) [240 mL]
2 cups loosely packed *unsweetened* shredded coconut
4 tbsp unsalted butter [56.8 g]
2 tsp vanilla extract [10 mL]
1 tbsp dark rum [15 mL]

Whipped Cream Topping:
1 1/2 cups heavy cream (very cold) [360 mL]
1/4 cup powdered sugar [30 g]
2 tsp vanilla extract [10 mL]

Toasted Coconut Topping:
1/2 cup loosely packed *unsweetened* large coconut flakes [30 g]

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Instructions



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Coconut Pie Crust:

In a food processor, add in 1 cup + 2 tbsp AP flour, 1/2 cup of loosely packed unsweetened shredded coconut, 1 1/2 tsp granulated sugar, 1/2 tsp kosher salt. Pulse to combine dry ingredients.

Add in 1/2 cup (1 stick) of cold unsalted butter that's been cut up into 1" cubes. Pulse the food processor till the pieces of butter are the size of peas, and the mixture looks like coarse meal.

Add 1/4 cup of ice-cold water, and continue pulsing until the mixture just comes together. Turn the mixture onto a smooth clean surface, and knead for 5 to 10 seconds, just so the dough holds together into one piece. Shape the dough into a disc, wrap it thoroughly with plastic wrap, and put it in the fridge for a minimum of 1 hour (up to 1 week).

Roll out dough on a well-floured surface into a 13" circle. Transfer into a 9" pie pan. Trim overhang to 1 inch, then fold onto the rim of the pie pan and flute decoratively with fingers. To flute the crust, I like to press my thumb on the dough, and use my forefinger and middle finger to make a V-shape pressing from outside towards the inside. This way, the crust will cling onto the pie shell rim during the par-baking process, and will create a nice wavy pattern along the outside of the pie. Put the formed pie crust in the freezer for a minimum of 30 minutes.

Place an oven rack in the middle position and preheat the oven to 400 F. Place your frozen pie shell in the middle of a sheet pan or baking dish. Cut a round piece of parchment paper that has the edges cut into frays so that it folds into the pie shell easily. The parchment paper will prevent the foil from sticking to the crust.

On top of the parchment paper, place a double-layer of aluminum foil that is also circular in shape with the edges folded up, and press the edges of the foil against the edges of the pie crust. The double-layer of foil will help support the walls of the pie crust and prevent it from sagging during the par-baking process. Finally, place baking beans/weights on top of the foil and spread them out.

Par-bake for 20 minutes, then take the crust out of the oven, and carefully remove the foil (with baking beans/weights) and the parchment paper. Dock the bottom and sides of the pie crust with a fork to deflate any puffing up in the crust.

Return the pie crust to the oven and continue baking for another 10 to 12 minutes, or until the edges of the pie crust are deeply golden brown, and lightly golden at the center. Let it cool completely before using.

Toast the Coconut Topping:

Reduce oven heat to 350 F. Spread 1/2 cup of unsweetened large coconut flakes onto a baking sheet, and bake for 4 to 8 minutes, removing from the oven and stirring every 2 minutes, or until the edges are golden brown. Make sure to check often, as these will burn easily if left in the oven for too long.

Coconut Pastry Cream:

In a small saucepan, add in 3 tbsp of AP flour, 1/4 tsp kosher salt, 1/2 cup granulated sugar, and whisk to combine.

Then add in 2 eggs, 1 cup whole milk, 1 cup of unsweetened coconut milk (from a can), and 2 cups of loosely packed unsweetened shredded coconut. Whisk this in.

Place this over medium heat and bring it to a simmer, stirring constantly to make sure mixture does not burn at the bottom. Once it starts to simmer, continue heating while stirring constantly, until the custard thickens, about 2 to 7 minutes.

Turn off the heat, and whisk in 4 tbsp unsalted butter that's been cut up into 1" pieces, 2 tsp vanilla extract, and 1 tbsp dark rum. Mix this very well.

Transfer this mixture into a clean bowl, and press plastic wrap against the surface of the custard. Refrigerate it for 2 to 3 hours to overnight. If you're in a rush, put this bowl in a larger bowl filled with ice-water, stirring occasionally, which will speed up the cooling/thickening/setting process for the pastry cream.

Whipped Cream Topping:

In a medium bowl, whip together 1 1/2 cups of very cold heavy cream with 1/4 cup powdered sugar and 2 tsp vanilla extract. Whip until very stiff peaks form.

Assembling Pie:

When the pastry cream has fully set and the pie crust has fully cooled, fill the crust with the coconut pastry cream, and smooth out the top.

Spoon the whipped cream topping on top and spread it evenly over the pastry cream. I like to use a spoon to make a textured surface at the top.

Finally, garnish the top with the toasted coconut flakes. Enjoy!

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