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triple coconut cream pie from @femalefoodie

A delightful coconut cream pie with a rich coconut pastry cream and a flaky coconut pie crust. topped with whipped cream and white chocolate curls for a perfect finish.

all-purpose flour
150
grams
shredded sweetened coconut
45
grams
unsalted butter
115
grams
granulated sugar
10
grams
kosher salt
1.25
grams
ice-cold water
80
milliliters
milk
240
milliliters
canned unsweetened coconut milk
240
milliliters
shredded sweetened coconut
180
grams
vanilla bean
to taste
large eggs
to taste
sugar
125
grams
all-purpose flour
24
grams
unsalted butter
60
grams
heavy whipping cream
600
milliliters
sugar
67
grams
pure vanilla extract
5
milliliters
kosher salt
to taste
unsweetened chip or large-shred coconut
43
grams
white chocolate
113
grams
Instructions
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. donā€™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 processorā€”it will still be quite loose.) 2- place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. chill for 30 minutes to an hour before rolling. 3- to roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. flour the rolling pin and your hands. roll the dough out into a circle about ā…› inch thick. occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like itā€™s about to stick. trim to a 12-to-13-inch circle.
copy
https://kiti.ai/r/eD1S
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