Dahlia Bakery Triple Coconut Cream Pie

Dahlia Bakery Triple Coconut Cream Pie

from femalefoodie.com

This triple coconut cream pie from Tom Douglas' Dahlia Bakery is nothing short of a national treasure.

Ingredients

  • 1 cup plus 2 Tablespoons all-purpose flour, plus extra for rolling
  • 1/2 cup shredded sweetened coconut
  • 8 Tablespoons (one stick) cold unsalted butter, cut into 1/2-pieces
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/3 cup ice-cold water, or more as needed
  • 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
  • 1/2 cup plus 2 Tablespoons sugar
  • 3 Tablespoons all-purpose flour
  • 4 Tablespoons room-temperature unsalted butter
  • 2 1/2 cups heavy whipping cream*
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt (optional)
  • 2 ounces unsweetened chip or large-shred coconut (about 1 1/2 cups)
  • 4-6 ounces white chocolate in chunk to make 2 ounces of curls

Directions

  1. 1

    In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. Don't work the dough with your hands; just test to see if it is holding. (The dough will not form a ball or even clump together in the processor—it will still be quite loose.) 

  2. 2

    Combine the milk, coconut milk and shredded coconut in a medium heavy-bottomed saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add both the scrapings and the pod to the milk mixture. Place the saucepan on medium-high heat, stirring occasionally until the mixture almost comes to a boil.

  3. 3

    Preheat the oven to 350º. Spread the coconut chips on a baking sheet. Toast in the oven for 7 to 8 minutes, watching carefully and stirring once or twice until lightly browned,, since coconut easily burns. Remove the coconut from the oven and allow to cool.