White Chocolate Coconut Dream Pie Recipe
Recipe inspired by: Dennis McKinney
Skill Level: Intermediate
Makes: 1 pie
Nutrition (per serving 1 of 16): 569 calories | 40g total fat | 21g saturated fat | 48g carbohydrates | 1g fiber | 32g sugar | 6g protein | 104mg cholesterol | 273mg sodium
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.
