triple coconut cream pie
smittenkitchen.com
smittenkitchen.com
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Ingredients

  • 1 cup plus 2 tablespoons (150 grams) all-purpose flour
  • 11/2 cup (37 grams) loosely packed** sweetened shredded coconut
  • 11 1/2 teaspoons granulated sugar
  • 11/2 teaspoon kosher salt
  • 11/2 cup (115 grams) unsalted butter, cold, diced
  • 13 tablespoons (45 grams) very cold water, plus a splash more if needed
  • 13 tablespoons (25 grams) all-purpose flour
  • 11/4 teaspoon kosher salt
  • 11/2 cup plus 2 tablespoons (125 grams) granulated or vanilla sugar (see note)
  • 11 vanilla bean, split and seeds scraped (see note)
  • 12 large eggs
  • 11 cup (235 ml) milk, whole or low-fat
  • 11 cup (235 ml) canned unsweetened coconut milk
  • 12 cups (150 grams) sweetened shredded coconut
  • 14 tablespoons (60 grams) unsalted butter, diced
  • 12 teaspoons (10 ml) vanilla extract (if not using vanilla bean)
  • 11 to 2 teaspoons (5 to 10 ml) dark rum (optional)
  • 12 1/2 cups (590 ml) heavy whipping cream, chilled
  • 12 tablespoons (my preference) and up to 1/3 cup (in original recipe) granulated sugar
  • 11 teaspoon (5 ml) vanilla extract
  • 11 1/2 cups unsweetened large-flake coconut or 2/3 cup sweetened shredded coconut
  • 1 Chunk of white chocolate to white chocolate curls

Instructions

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