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    You are in: Home / Recipes / Sunset's Triple Coconut Cream Mini Pies Recipe
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    Sunset's Triple Coconut Cream Mini Pies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Heather3271's Note:

    From the magazine's August 2007 edition: "At Tom Douglas's three Seattle restaurants--Dahlia Lounge, Etta's Seafood, and Palace Kitchen--the triple coconut cream pie is a perennial bestseller. We love the miniature version (and have made them even smaller here, since they're so rich)." Prep and cook time = about 1-1/2 hours plus at least 3 hours of chilling time. Nutrition facts per pie: 746 cal, 495 cal from fat, 8.1g protein, 55g fat (36g sat fat), 57g carb (2.7g fiber), 186mg sodium, 187mg chol.

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    Ingredients:

    Yield:

    mini pies

    Units: US | Metric

    For the Coconut Pastry Cream

    For the Pie

    For the Garnish

    Directions:

    1. 1
      Make the pastry cream: Put milk and coconut in a medium saucepan over medium-high heat. Scrape seeds from vanilla bean and add both seeds and bean to saucepan. Bring mixture to a gentle simmer, stirring occasionally.
    2. 2
      In a medium bowl, whisk together eggs, sugar, and flour. While whisking, drizzle about 1/3 of the hot milk mixture into egg mixture, then slowly whisk egg-milk mixture back into saucepan. Cook over medium-high heat, whisking, until pastry cream thickens and begins to bubble, 4 to 5 minutes. Remove from heat, stir in butter, and discard vanilla bean.
    3. 3
      Spoon hot pastry cream into a bowl and set in a larger bowl of ice and cold water, stirring occasionally, until cooled to room temperature. Cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming) and chill until cold, at least 3 hours.
    4. 4
      Fill the pies: Carefully remove baked shells from brioche molds. Spoon pastry cream into shells, filling each a little more than halfway. With an electric mixer, whip cream with sugar and vanilla until it holds stiff peaks. Fills a pastry bag fitted with a large star tip (no. 6) with whipped cream and pipe a double layer of cream onto each pie, or simply spoon it on (use all the cream--the pies should look like beehive hairdos).
    5. 5
      Garnish the pies: With a vegetable peeler, scrape wide curls or shavings from the chunk of white chocolate. Sprinkle curls or shavings over pies, dividing evenly, and top with toasted coconut. Serve immediately.
    6. 6
      NOTES: Pastry cream can be made ahead and kept, refrigerated, for two days; unbaked, formed pastry shells keep, frozen, a few weeks. The baked shells can be filled with the pastry cream several hours ahead, then topped with whipped cream and garnishes just before serving. "Chip"--or large-shred--coconut, which is sold at natural-foods stores and Whole Foods Markets, looks like little curls and makes the prettiest garnish, but regular shredded coconut works just fine. Toast coconut in a 350-degree oven until golden, 10 to 15 minutes.

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    Nutritional Facts for Sunset's Triple Coconut Cream Mini Pies

    Serving Size: 1 (3703 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1648.2
     
    Calories from Fat 1071
    65%
    Total Fat 119.0 g
    183%
    Saturated Fat 57.7 g
    288%
    Cholesterol 160.0 mg
    53%
    Sodium 1075.0 mg
    44%
    Total Carbohydrate 131.2 g
    43%
    Dietary Fiber 11.7 g
    46%
    Sugars 38.1 g
    152%
    Protein 18.8 g
    37%

    The following items or measurements are not included:

    vanilla beans

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