Dessert, Pies

Individual Toasted Coconut White Chocolate Cream Pies

I have had this recipe on my “To Make” list for awhile, so today was the day.  This is an adaptation of a recipe on thelunacafe.com.  A beautiful pie with toasted coconut crust and white chocolate melted in the cream filling.  Oh so good!

                       

Toasted Coconut Crust:
3 cups sweetened flaked coconut, lightly toasted (reserve some for garnish if desired)
1 Tbl sugar
1/4   tsp salt
6 Tbl butter, melted
Chop toasted coconut.  Mix together coconut, sugar, salt, and melted butter.  Press 1/3 cup coconut mixture into each round of Demarle round tray to make six crusts (or a 9” pie plate).  Bake at 350 for 6-7 minutes for individual pie crusts (or 15 minutes for large pie), watch closely so as not to get too brown.  Cool completely.

Coconut White Chocolate Custard:
1/2 cup sugar
6 Tbl cornstarch
1 cup milk
1 3/4 cups (13.5 oz) canned coconut milk
1/2 vanilla bean, split lengthwise or 1 tsp vanilla paste
6 egg yolks, lightly beaten
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 oz chopped white chocolate

In medium saucepan, whisk together sugar and cornstarch.  Add milk, coconut milk, and vanilla bean or vanilla paste, whisk to mix well.  Turn on heat to medium-high and stir constantly until thickens and begins to boil.  Remove from heat.  Ladle small amounts of hot milk mixture into egg yolks to warm gradually.  Pour egg yolk mixture into milk mixture in saucepan, stir to combine.  Place saucepan back on medium-high and bring custard back to boil stirring constantly for 1-2 minutes.  Remove from heat.  Stir in salt, vanilla extract, coconut extract, and white chocolate, stir until chocolate melts.  Let custard cool to warm, stirring occasionally.  Fill each coconut crust with about 1/2 cup custard.  Cover with Silpat, put in refrigerator to cool completely.  To serve, put each pie on plate, dollop with whipped cream and garnish with toasted coconut and white chocolate shavings.

Whipped Cream Topping:
1 cup heavy cream
2 Tbl powdered sugar
1/2 tsp vanilla

Whip cream with electric mixer to soft peaks, add powdered sugar and vanilla and whip to desired stiffness.

If you are interested in Demarle bakeware and kitchen tools like the Round Trays and Perforated Sheets please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.