Triple Coconut Cream Pie

Brett's Birthday is a few days after mine. Since he is a fan of coconut...and I am a fan of Tom Douglas (of Seattle fame)... this year- I decided to make a cute little 6 inch Triple Coconut Cream Pie for his celebration. The crust has coconut, the filling is creamy with coconut and the creamed top has coconut. The original recipe calls for curled shaved white chocolate too- which sound really decadent- except I didnt have any white chocolate on hand.




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, softenedFor 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 extractFor 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)

Instructions1. 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.