Every city has it's legendary desserts. In Seattle, it's the coconut cream pie from Dahlia Bakery. Local celebrity chef and restaurateur Tom Douglas has perfected this old-fashioned favorite, and it's worth the trip to any of his Seattle restaurants to try it out (even if it's not on the menu, you can ask for a slice).
Or you can make it at home. This copycat recipe is super easy and can be made completely ahead of time since it actually gets better as it sits in the fridge (always a plus in my book when it comes to dessert). I've made this dozens of times to rave reviews. My sister requests it whenever she comes home for a visit, and I'm always happy to oblige if it means I get to eat a few slices myself.
A few tips:
- Use whatever pie crust recipe you like. I've made this with both a standard pastry crust and a crumb crust (it's really good with a gingersnap crust).
- For the topping, I like using larger shreds of toasted coconut. I use the coconut chips from Trader Joe's and toast them on a baking sheet at 350 for between 6 and 8 minutes. Make sure they get nice and golden brown.
- In addition to toasted coconut, Tom Douglas tops his pie with white chocolate curls. I find that the pie doesn't need any extra sweetness, but if that calls your name, go for it.
- You'll want to start this at least 2-3 hours before you serve it. I'd recommend making it the night before so it has a chance to really chill .
Ingredients
For the pastry cream filling
2 cups whole milk
2 cups shredded sweetened coconut
2 large eggs
1/2 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon vanilla
4 tablespoons butter, diced
For assembly
1 prepared pie crust
2 1/2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon vanilla
2 cups toasted coconut chips (see tips above)
Directions
To make the pastry cream, combine the milk and coconut in a medium pot. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil (you should see little bubbles but not lots of foam).
While you're waiting for the milk to heat, whisk together the eggs, sugar, and flour in a medium bowl. To keep the eggs from scrambling when you add them to the hot milk mixture, temper them by pouring about 1/3 cup of the hot milk into the egg mixture while whisking.
Once your eggs are tempered, slowly pour the mixture in a steady stream into the almost-boiling milk, whisking constantly as you do. Continue whisking over medium-high heat for about 4 minutes, until the mixture is thick and bubbly.
Remove the pot from the heat. Mix in the vanilla and then the butter, stirring until it melts. Transfer the filling to a bowl and let it cool slightly. Then place a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cold, at least 2 hours and up to overnight.
When the filling is cold, fill your pie shell with it.
To make the whipped cream topping, whip the heavy cream with the sugar and vanilla on medium speed with an electric mixer until fairly firm peaks form (you want to go a little beyond the soft peak stage but not all the way to the "oops, I made butter" stage).
Top the pie with the whipped cream and sprinkle with toasted coconut chips. Keep refrigerated until ready to serve.
Makes 1 pie (8-10 servings).
Here's a handy printable.
Recipe adapted from Cakespy.
While you're waiting for the milk to heat, whisk together the eggs, sugar, and flour in a medium bowl. To keep the eggs from scrambling when you add them to the hot milk mixture, temper them by pouring about 1/3 cup of the hot milk into the egg mixture while whisking.
Once your eggs are tempered, slowly pour the mixture in a steady stream into the almost-boiling milk, whisking constantly as you do. Continue whisking over medium-high heat for about 4 minutes, until the mixture is thick and bubbly.
Remove the pot from the heat. Mix in the vanilla and then the butter, stirring until it melts. Transfer the filling to a bowl and let it cool slightly. Then place a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cold, at least 2 hours and up to overnight.
When the filling is cold, fill your pie shell with it.
To make the whipped cream topping, whip the heavy cream with the sugar and vanilla on medium speed with an electric mixer until fairly firm peaks form (you want to go a little beyond the soft peak stage but not all the way to the "oops, I made butter" stage).
Top the pie with the whipped cream and sprinkle with toasted coconut chips. Keep refrigerated until ready to serve.
Makes 1 pie (8-10 servings).
Here's a handy printable.
Recipe adapted from Cakespy.
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