Dahlia Bakery Triple Coconut Cream Pie

femalefoodie.com

Preston Houser

subheading: Coconut Pie Crust:

1 cup plus 2 Tablespoons all-purpose flour, plus extra for rolling

½ cup shredded sweetened coconut

8 Tablespoons (one stick) cold unsalted butter, cut into ½-pieces

2 teaspoons granulated sugar

¼ teaspoon kosher salt

⅓ cup ice-cold water, or more as needed

subheading: Coconut Pastry Cream:

1 cup milk (whole preferred)

1 cup canned unsweetened coconut milk (not low-fat), stirred

2 cups shredded sweetened coconut

1 vanilla bean, split in half lengthwise

2 large eggs

½ cup plus 2 Tablespoons sugar

3 Tablespoons all-purpose flour

4 Tablespoons room-temperature unsalted butter

subheading: Whipped Cream & Toppings:

2 ½ cups heavy whipping cream*

⅓ cup sugar

1 teaspoon pure vanilla extract

pinch kosher salt (optional)

2 ounces unsweetened chip or large-shred coconut (about 1 ½ cups)

4 to 6 ounces white chocolate in chunk to make 2 ounces of curls

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