This White Chocolate Cream Coconut Pie is adapted from recipes I found in La Belle Cuisine and Lora Brody’s Chocolate American Style
White Chocolate Coconut Cream Pie Size
The recipe is pretty easy. The filling fills a 9 inch glass pie dish, but if for some reason you want to cram it into a slightly shallower or smaller store-bought crust, you could.
Recipe
White Chocolate Coconut Pie
Ingredients
Crust:
- 1 1/2 cups vanilla wafer crumbs 35 wafers/5 oz
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
Filling:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups heavy whipping cream divided use
- 1/2 cup coconut milk not cream of coconut
- 3 extra-large egg yolks
- 4 ounces chopped white chocolate
- 1 teaspoon vanilla extract
- 1 1/4 cups 5 ounces sweetened
- shredded coconut toasted*
Topping:
- 1 cup heavy whipping cream
- 1 ½ tablespoons powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 inch deep dish glass pie dish.
- Mix the cookie crumbs, sugar and butter. Press mixture into bottom and sides of the greased pie dish and bake on center rack for about 10 12 minutes.
- Filling: Mix the sugar, cornstarch, and salt together in a 2-quart, heavy saucepan. Whisk in 1 cup of the cream and the ½ cup coconut milk. Whisk in the egg yolks, one at a time, until smooth.
- Set the saucepan over medium heat. Stir or whisk constantly, making sure to reach into the corners of the pan, as the mixture thickens and comes to a boil – that step is easier to do with a whisk then a spoon, so I use both tools. Remove the pan from the heat and whisk the mixture very well, then return the pan to the heat. Simmer the mixture, whisking constantly, for 1 minute. Remove the custard from the heat and stir in the white chocolate and vanilla. Stir until the chocolate melts. The mixture will be very thick and slightly (very!) oily looking. Transfer the mixture to a large metal bowl (I used bowl of a stand mixer), press a piece of plastic wrap (I used parchment) onto the top, and refrigerate until cold.
- When the custard is cold, beat it with an electric mixer on high speed for1 minute, until it is smooth. Add the remaining 1 cup of heavy cream and beat on high speed until the mixture is thick and fluffy like whipped cream. Fold in 1 cup of the toasted coconut. Pour into the prepared crust. At this point you may wish to make a topping of whipped cream. Lora Brody’s recipe didn’t have one, but I beat 1 cup of heavy whipping cream and added a little sugar and vanilla then piped it around the edges. Sprinkle the top with the remaining 1/4 cup toasted coconut. Refrigerate the pie until ready to serve.
- *To toast coconut in the oven, spread it on a shallow, rimmed baking sheet and place it in a preheated 350-degree F oven for 10-15 minutes, stirring 1 to 2 times. I usually toast it until some of the coconut is golden, then I mix it all together.
Sue
I made this pie for Thanksgiving and everyone was thankful! 🙂 It got absolutely rave reviews from everyone!!!!! I have enough ingredients to make another one. It’s very, very tempting!
Barbara
Getting stuck at the worst table in the house usually happens to women. Happens to my daughter and I often, but we demand a change and usually can get them to do it.
That pie looks like heaven…bet it was much better than the one at the restaurant.
vanillasugar
wow anna wow. now this is a masterpiece.
Jess @ Bakericious
this must be delicious, I love the white outlook of the pie, so pretty.
Christy
Yum! What more is there to say?! 🙂
KAnn
So sorry that your date night meal was disappointing! But the pie looks divine…hopefully, the next date night will be all you hope for!
Betty @ scrambled hen fruit
Looks delicious! Coconut pie was my dad’s favorite and I still like to make it because it reminds me of him. 🙂 Chocolate crust does sound yummy with this pie!
Tracy
I’m sure what you made is much better than what the restaurant would serve. It looks beautiful. One of my sons loves coconut and pie — I should make this for him.
Jennie
Anna, I wish you lived closer to me!! This sounds heavenly! I would love to snatch a piece right from the photo!
Brenda
Oh wow, this pie is something else! I would have been happy with just coconut, but white chocolate too? This will be made soon. Thanks for another GREAT recipe!!!
Todd
I can attest to how great this pie tastes. The restaurant was a complete let-down. I’d been there before for work functions and it has always been very good.
Debbie
Oh that pie sounds and looks irrestible. My hubby loves coconut pie and so do I. I also appreciate sitting at a decent table. I’ve had the hostess bring us plenty of times right by the kitchen and I have no problem pointing out exactly where I want to sit!
rabbit20
Sorry to hear about your ruined date night. I’ve often excepted a less than desirable table at nice restaurants. I often feel grateful that they are seating me at all and I am usually just so happy to be getting a dinner out. Then, I obsess all evening long about the audacity for the host/hostess to seat me at such a terrible table when it is really my fault for not sayint something. I vow to never do it again!!!
Great recipe for dessert though.
the blissful baker
this pie looks FANTASTIC. i am really loving all these white chocolate recipes that i’ve seen around lately. yum!
Sue
Ack! I hate it when things like that happen! There is a local restaurant that used to be among our top 3 favorite restaurants and they pulled a similar stunt. We’ve never returned. We did ask to be moved, and they did make a big production of it and the hostess was clearly miffed.
It seems like you sort of had a make lemonade out of lemons moment when you whipped up your pie. Another one that my hubby would love!
Louise
The resulting pie looks great, but I think it would have been worth the big production to move to another table. After all, you made reservations, so you shouldn’t have been seated in the bar area at all.