Directions:
- To make the pastry cream, combine the milk and coconut in a medium saucepan.
- Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture.
- Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
- In a bowl, whisk together the eggs, sugar, and flour until well combined.
- Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 Cup) of the scalded milk into the egg mixture while whisking.
- Then add the warmed egg mixture to the saucepan of milk and coconut.
- Whisk over medium-high heat until the pastry cream thickens and begins to bubble.
- Keep whisking until the mixture is very thick, 4 to 5 minutes more.
- Remove the saucepan from the heat.
- Add the butter and whisk until it melts.
- Remove and discard the vanilla pod.
- Transfer the pastry cream to a bowl and place it over a bowl of ice water.
- Stir occasionally until it is cool.
- Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold.
- The pastry cream will thicken as it cools.
- When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
- In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed.
- Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape.
- Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.
- For the garnish, preheat the oven to 350°F.
- Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes.
- Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.
- On The Plate: Cut the pie into 6 to 8 wedges and place on dessert plates.
- Decorate each wedge of pie with white chocolate curls and the toasted coconut.
- A Step Ahead: If not serving immediately, keep the pie refrigerated, covered with plastic wrap.
- The finished pie should be consumed within a day.
- Prepare the garnishes just before serving.
- The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap as described above.
- Fill the pie shell and top it with whipped cream and garnishes when you are ready to serve the pie.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3951.22 Kcal (16543 kJ) | ||
| Calories from fat | 2524.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 280.55g | 432% | |
|---|---|---|---|
| Cholesterol | 944.58mg | 315% | |
| Sodium | 640.62mg | 27% | |
| Potassium | 2274.73mg | 48% | |
| Total Carbs | 327.4g | 109% | |
| Sugars | 228.94g | 916% | |
| Dietary Fiber | 13.51g | 54% | |
| Protein | 51.44g | 103% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 6.4mg | 36% | |
| Calcium | 1178.7mg | 118% | |
| Amount Per 100 g | |||
| Calories | 273.03 Kcal (1143 kJ) | ||
| Calories from fat | 174.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.39g | 432% | |
|---|---|---|---|
| Cholesterol | 65.27mg | 315% | |
| Sodium | 44.27mg | 27% | |
| Potassium | 157.18mg | 48% | |
| Total Carbs | 22.62g | 109% | |
| Sugars | 15.82g | 916% | |
| Dietary Fiber | 0.93g | 54% | |
| Protein | 3.55g | 103% | |
| Vitamin C | 0.4mg | 10% | |
| Iron | 0.4mg | 36% | |
| Calcium | 81.4mg | 118% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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