White Chocolate & Coconut-Lime Cream Pie
The white chocolate adds just the right amount of sweetness in this delicious tasting cream pie (which can be made dairy free!).
Combine the crust ingredient together and press into a greased pie plate, and bake until firm. If you prefer not to use eggs, just add more melted butter until the mixture holds together when pressed between your fingers.
For the topping melt the white chocolate and gently combine with the toasted almonds. Spread out onto a parchment lined baking sheet and sprinkle with the toasted coconut. Chill until firm them break into pieces.
To finish the crust, once it has completely cooked, brush the entire base and sides (leave top rim clean) with a thin coating of the melted chocolate. This does two things – adds flavor but more importantly waterproofs the crust to keep it from getting soggy from the custard. Chill until needed.
When combing hot liquids with eggs, you must temper them, slowly bring them up to temperature, so they do not curdle (leaving you with chunks of cooked egg in your otherwise smooth custard). To do this, a small amount (1 Tbsp at a time to start) of the hot milk is slowly drizzled into the bowl contain the egg mixture, all the while continually whisking. Once you have incorporated about 1/2 cup of the milk in the egg mixture it should have been slowly warmed up (test it with your finger) enough that you can pour it all back into the saucepan with the rest of the hot milk. Again, still pour it in slowly, whisking the entire time.
Pour the thickened custard into the crust and place a piece of plastic wrap directly onto its surface (to prevent a skin from forming), and chill. To assemble, top with whipping cream and sprinkle with crumbled topping pieces.
White Chocolate & Coconut-Lime Cream Pie
Ingredients
Crust
- 1-2 egg whites*
- 1 ¾ cups unsweetened shredded coconut
- ¼ cup coconut sugar or white sugar
- 2 Tbsp butter or margarine melted
- ¼ tsp salt
- 1/3 cup GF white chocolate melted
Filling
- 2 wide strips lime zest
- 1/2 cup unsweetened shredded coconut
- 1 ¾ cup whole milk or almond milk**
- 3 egg yolks
- ¼ cup cornstarch
- ¼ tsp salt
- 1/3 cup coconut or white sugar
- 2 Tbsp butter or margarine chilled
- 1 tsp fresh lime juice
Topping
- 1/3 cup sliced almonds
- 2 Tbsp unsweetened shredded coconut toasted
- 2 oz GF white chocolate melted
- 1 ½ cups heavy cream whipped (or Dairy Free Whipped Cream)
Instructions
- For the crust, combine 1 egg white, coconut, sugar, butter and salt until well mixed. Add another egg white if needed so mixture sticks together when pressed between fingers. Press mixture into a greased pie plate and bake at 325°F for 15-20 minutes until edges are lightly golden. Allow to cool completely, then brush crust with a thin layer of melted white chocolate along the sides and bottom. Chill until set.
- To make the custard, bring the milk to a light simmer in a medium saucepan then remove from heat. Add the lime zest and coconut, cover and let sit for 30 minutes to steep and intensify the flavors.
- Meanwhile prepare some of the topping - toast the almonds and the coconut in a dry skillet or in the oven at 325°F on a baking sheet until lightly golden, tossing once or twice. Melt the white chocolate until smooth then stir in the almonds. Spread out on a parchment lined baking sheet, sprinkle with toasted coconut and chill until set. Break or chop into large pieces. Set aside.
- To finish the custard, strain the milk mixture and discard the lime zest and coconut. Bring the milk back to a light simmer. In another bowl whisk together the yolks, cornstarch, salt and sugar. Slowly whisk in ½ cup of the hot milk into the egg mixture to temper the eggs (be sure to add the milk very slowly or the eggs will cook and curdle). Once the hot milk has been mixed in, pour the entire mixture slowly back in the saucepan with the remaining milk. Continue to whisk constantly until mixture is thick and bubbling (like a pudding). Remove from heat and whisk in cold butter and lime juice.
- Pour custard over crust, spreading to an even layer. Take a piece of plastic wrap and press it directly onto the surface of the custard (this will prevent a skin from forming as it cools). Chill for 2 hours in fridge, or until set.
- To serve, remove plastic wrap and spread with whipped cream (you can sweeten it with more sugar if desired, but the white chocolate and the custard should provide enough sweetness), and top with white chocolate/nut pieces.
Notes
**If using almond milk in the custard you may need to add a bit more cornstarch to get it to thicken up enough. And remember that a custard made with a milk alternative will not be as rich and creamy, and can have a bit of a watery aftertaste.
