White Chocolate Coconut Dream Pie Recipe

Recipe inspired by: Dennis McKinney

Skill Level: Intermediate

Makes: 1 pie

Total Time: 2 hours 10 minutes | Prep Time: 1 hour 30 minutes | Baking Time: 40 minutes

Ingredients

Crust:
- 1 cup cold butter-flavored shortening
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon ice water
Filling:
- 1 1/2 cups granulated sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 3 cups milk
- 1/2 vanilla bean
- 2 tablespoons butter
- 3 ounces white chocolate (finely chopped or chips)
- 1 1/2 cups sweetened shredded coconut (such as Angel Flake)
- 1/4 cup toasted dried coconut (for garnish)
White Chocolate Mousse:
- 1 pint heavy cream, plus an additional 3/4 cup
- 1 cup white chocolate (chopped or chips)

Instructions

1. Prepare the crust

Preheat oven to 450F.
In a bowl, combine shortening, flour, and salt. Use a pastry cutter or two forks to cut the shortening into the flour until the mixture resembles small peas.
Drizzle in ice water and gently mix with a fork just until the dough begins to come together. Form into a disk, wrap, and refrigerate until firm.
On a floured surface, roll dough to fit a 9-inch pie plate and place it in the plate. Line with parchment and fill with pie weights or dry beans. Bake 15 minutes.
Remove parchment and weights and bake until golden brown. Let cool; briefly replace parchment and weights while cooling to prevent shrinking.

2. Make the cream filling

In a bowl, whisk together sugar, cornstarch, and salt; set aside.
In a medium pot, combine egg yolks, milk, and the split vanilla bean. Warm over medium heat (do not boil). Use a knife to scrape the vanilla seeds into the pot, then return the pod to the pot.
Sift the sugar mixture into the pot while stirring. Continue stirring until the mixture thickens and bubbles. Reduce heat and cook gently 3 more minutes.
Remove from heat, discard vanilla pods, and stir in butter and white chocolate until melted and smooth. Stir in the sweetened shredded coconut.
Cover the surface with plastic wrap and refrigerate until completely chilled.

3. Make the white chocolate mousse

Heat 3/4 cup of the heavy cream in a small saucepan until steaming (about 165F).
Pour the hot cream over the white chocolate and whisk until melted and smooth. Cool to roughly 130F.
Pour into a mixing bowl and whip on medium-high until beginning to thicken, then beat to stiff peaks.
Fold a spoonful of whipped cream into the chocolate to lighten it, then gently fold the chocolate into the remaining whipped cream until smooth and airy.

4. Assemble the pie

Transfer the chilled coconut filling into the prebaked pie crust and spread evenly.
Top with the white chocolate mousse and sprinkle with toasted coconut flakes.
Slice and serve.

Note: This pie was created for a competitive cooking event and has not been formally tested in a home kitchen.