Description
Let’s go to the tropics!
Ingredients
Scale
For the crust:
- 150g all-purpose flour
- 1 tsp kosher salt
- 113g cold butter, cubed
- ¼ cup cold water
- 1 tsp apple cider vinegar
For the filling:
- 5 total kiwis, peeled and chopped
- 1 can full-fat coconut milk
- 1 cup whole milk
- 1 tsp kosher salt
- 1 cup granulated sugar
- ¼ cup corn starch
- 5 total large egg yolks
- 4 tbsp butter
- 8 oz shredded sweetened coconut
- 1 tbsp vanilla bean paste
For the whipped cream:
- 2 cups heavy whipping cream
- 1/2 cup or more depending on level of sweetness you prefer powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
Instructions
For the crust:
- In a food processor, combine flour, salt, and butter.
- Pulse on low until butter is evenly incorporated and pea-sized.
- Add in the water and vinegar.
- Pulse until a dough is formed.
- Wrap in plastic.
- Refrigerate overnight.
Next day:
- Line a 9-inch pie shell with the dough.
- Freeze for 1 hour.
- Add baking beans and parchment paper.
- Bake in a preheated 350 degree oven for 20 minutes. Crust should be golden brown.
- Remove parchment paper.
- Bake for an additional 10-15 minutes.
- Let cool.
For the filling:
- In a sauce pan, add in both milks, kiwi, sugar, and salt.
- Cook over medium heat until it comes to a soft boil.
- Using an immersion blender, blend until smooth.
- In a separate bowl, mix together the yolks and corn starch.
- Temper the milk mixture into the cornstarch mixture slowly.
- Add back into the saucepan over low heat and mix until thick and bubbly.
- Slowly add in the butter, vanilla, and coconut.
- Transfer to a bowl and cover with plastic.
- Store in the refrigerator overnight.
For the whipped cream:
- Add all ingredients to a mixer.
- Whip on high speed until stiff peaks.
- Add to assembled pie.