AuthorChef ChadA thick and creamy coconut filling, crispy pie crust, mounds of sweet whipped cream, and coconut.
For the Pie Crust: Using the Breville Stand Mixer, mix flour, sugar, and salt.
Add butter,1 tbsp of water one at a time, mixing several times after each addition.
Mix until it forms a dough.
Transfer pie dough into a bowl and wrap it with cling wrap then chill for 1 hour.
After Chilling, Roll out the dough with a rolling pin on a lightly floured surface.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
In a preheated Breville oven (175 Deg), bake the pie crust for 30 mins. Then set aside.
For the coconut cream: Preheat Breville Smart Oven to 180 Deg C.
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the heavy cream, eggs, sugar, flour, and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Before serving pipe in whipped cream on top and garnish it with toasted coconut shreds and white chocolate chips.
Ingredients
Directions
For the Pie Crust: Using the Breville Stand Mixer, mix flour, sugar, and salt.
Add butter,1 tbsp of water one at a time, mixing several times after each addition.
Mix until it forms a dough.
Transfer pie dough into a bowl and wrap it with cling wrap then chill for 1 hour.
After Chilling, Roll out the dough with a rolling pin on a lightly floured surface.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
In a preheated Breville oven (175 Deg), bake the pie crust for 30 mins. Then set aside.
For the coconut cream: Preheat Breville Smart Oven to 180 Deg C.
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the heavy cream, eggs, sugar, flour, and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Before serving pipe in whipped cream on top and garnish it with toasted coconut shreds and white chocolate chips.
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