![]() It’s important to use very cold butter and water in the dough so the dough will be easy to work with. I’ve made this recipe many times, and have picked up a few tricks along the way. My easy all-butter recipe, also known as a pate brisee, can easily be made in the food processor (you can also use a pastry cutter). For many people, the crust is the most daunting part of the pie-making process. This coconut cream pie recipe uses my favorite pie c r ust recipe. ![]() The key to any good pie is in the base: a buttery, crisp and flaky pie crust. If you love pies with flaky crusts, thick and creamy fillings and a fluffy whipped cream topping then this easy coconut cream pie is just for you! Homemade Pie Crust ![]() It’s similar to my Banana Cream Pie recipe but uses coconut milk and dried coconut in the pastry cream filling to give it a refreshing burst of coconut flavor. I use both coconut milk and coconut flakes in this coconut pie recipe to give it extra coconut flavor.Ĭoconut Cream Pie is a classic dessert for anyone who loves the flavor of coconut. The coconut and chocolate will dress up the pie and give it an amazing aesthetic and texture.This coconut cream pie features my favorite homemade flaky pie crust and a thick and creamy coconut cream filling. At the Dahlia Bakery and other Tom Douglas restaurants, they pipe the whipped cream on top of the pie, which gives you a gorgeous result, but if you don’t have a piping bag or piping tip, simply spread the whipped cream on top with a spatial and top with the shredded coconut and white chocolate. The coconut pastry cream is the star component of this pie, and the vanilla bean is an absolute must. Paying a few bucks for a vanilla bean may seem unnecessary, but using this one ingredient makes all the difference and you can literally taste the seeds in every bite. Don’t cut corners when it comes to chilling the crust in both stages, and make sure you have nice golden brown edges before removing the dried beans, and after the beans have been removed during the second stage of your blind bake. You’ll want to make sure you have just the right consistency before rolling it out and shaping (see the recipe for details). Butter crust can be fickle, and the addition of coconut makes this crust slightly more challenging to work with. The cream should be whipped and the pie should be assembled no earlier than the day of serving– but these are the easiest and most fun parts of putting your pie together! The pie crust can be baked one day in advance, but we don’t recommend that you bake it any earlier than this for optimal texture and freshness. The crust can be made up to one week ahead before baking and the filling can be made 2-3 days in advance. But never fear– with a little bit of planning and pacing yourself, anyone can make this triple coconut cream pie. RELATED: 16 BEST DESSERTS IN SEATTLE Tips and TricksĪfter first glance, this triple coconut cream pie recipe may seem overwhelming, especially when considering each layer is made from scratch (hence why it tastes amazing). You most likely have the majority of the ingredients for this pie on hand, but the things you’ll want to make sure you have are the shredded sweet coconut, unsweetened chip coconut (yes, there are two kinds of coconut in this pie), one vanilla bean, one can of unsweetened coconut milk (full fat, not low-fat), and a bar or chunk of white chocolate. With coconut laced in every layer including the crust, coconut cream, and toasted coconut shavings on top, this pie is nothing short of a national treasure. And if you’ve ever been to one of Tom Douglas’ restaurants in Seattle or his iconic Dahlia Bakery on 4th Ave, then chances are you’ve tried his world-famous triple coconut cream pie. ![]() There are fruit pies, chocolate pies, pumpkin pies, and then there are cream pies.
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