Tom Douglas' Triple Coconut Cream Pie
(Makes one 9-inch pie)

Ingredients:

For The Coconut Pastry Cream
2 cups milk
2 cups sweetened shredded coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened

For The Pie
One 9-inch Coconut Pie Shell (find the recipe here), prebaked and cooled
2 1/2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon pure vanilla extract

For Garnish
2 ounces unsweetened "chip" or large-shred coconut (about 11/2 cups) or
sweetened shredded coconut
Chunks of white chocolate (4 to 6 ounces, to make 2 ounces of curls)
Instructions

1. 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.

2. 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.

3. 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.

4. 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.

On May 17, 12:17*am, Bob Terwilliger >
wrote:
> Tom Douglas' Triple Coconut Cream Pie
> (Makes one 9-inch pie)
>
> Ingredients:
>
> For The Coconut Pastry Cream
> 2 cups milk
> 2 cups sweetened shredded coconut
> 1 vanilla bean, split in half lengthwise
> 2 large eggs
> 1/2 cup plus 2 tablespoons sugar
> 3 tablespoons all-purpose flour
> 1/4 cup (1/2 stick) unsalted butter, softened
>
> For The Pie
> One 9-inch Coconut Pie Shell (find the recipe here), prebaked and cooled
> 2 1/2 cups heavy cream, chilled
> 1/3 cup sugar
> 1 teaspoon pure vanilla extract
>
> For Garnish
> 2 ounces unsweetened "chip" or large-shred coconut (about 11/2 cups) or
> sweetened shredded coconut
> Chunks of white chocolate (4 to 6 ounces, to make 2 ounces of curls)
> Instructions
>
> 1. 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.
>
> 2. 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.
>
> 3. 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.
>
> 4. 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.

Did you make this? Where's the pics??

Tom Douglas is somewhat of a god and guru around these parts.

Sitara wrote:

>> Tom Douglas' Triple Coconut Cream Pie
>> (Makes one 9-inch pie)
>
> Did you make this? Where's the pics??

I don't post pics here because clueless AOL newbie Sheldon "Pussy" Katz
can eat a bag of shit. Lin occasionally posts pics on Facebook.


> Tom Douglas is somewhat of a god and guru around these parts.

I know! I've been to Dahlia Lounge, Palace Kitchen, and Lola! I also
watched him on Iron Chef America, where he performed the amazing feat of
beating Morimoto in a seafood challenge.

Bob

I wrote:

> One 9-inch Coconut Pie Shell (find the recipe here), prebaked and cooled

Find the recipe HE

1 cup plus 2 tablespoons all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup ice water, or more as needed

In a food processor, combine the flour, coconut, diced butter, sugar,
and salt. Pulse to form coarse crumbs, gradually adding the water a
tablespoon at a time. Use only as much water as is needed to hold the
dough together. (Test it by gently pressing a bit of dough between your
fingers.) The dough will not form a ball or clump in the processor.
Place a large sheet of plastic wrap on the counter and pour the dough
onto it. Pull the plastic wrap around the dough, then flatten it into a
rough round. Chill 30 minutes to an hour before rolling.

Unwrap the round of dough and place it on a lightly floured work board.
Dust the rolling pin and your hands with flour. Roll the dough into a
circle about 1/8 inch thick, adding more flour if it begins to stick.
Trim to a 12- to 13-inch circle.

Ease the rolled dough onto a 9-inch pie pan. Don’t stretch the dough to
fit; it will shrink again when baked. Trim any excess to a 1- to 1
1/2-inch overhang. Turn the dough under along the rim of the pie pan and
use your finger to flute the edge. Chill the unbaked pie crust at least
an hour before baking.

Preheat the oven to 400°F. Place a sheet of aluminum foil or parchment
paper in the pie crust and fill the cavity with dried beans or pie
weights. Bake the crust until the edge is golden, 20 to 25 minutes.
Remove the pan from the oven, lift off the foil and beans, and return
the crust to the oven. Bake until the bottom of the crust shows
golden-brown patches, 10 to 12 minutes more. Remove from the oven and
allow to cool.

Bob