Deluxe Coconut Cream Pie

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Had this at one of tom douglas' restaurants. Just had to make it at home. It is fabulous. Based on recipe by tom douglas. adopted 9/06 (mean chef)

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Steps

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To make the pastry cream , combine the milk and coconut in a medium saucepan.

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Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture.

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Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

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In a bowl , whisk together the eggs , sugar , and flour until well combined.

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Temper the eggs by pouring a small amount of the scalded milk into the egg mixture while whisking.

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Then add the warmed egg mixture to the saucepan of milk and coconut.

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Whisk over medium-high heat until the pastry cream thickens and begins to bubble.

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Keep whisking until the mixture is very thick , 4 to 5 minutes more.

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Remove the saucepan from the heat.

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Add the butter and whisk until it melts.

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Remove and discard the vanilla pod.

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Transfer the pastry cream to a bowl and place it over a bowl of ice water.

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Stir occasionally until it is cool.

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Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust.

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Ingredients

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pie crust, milk, sweetened flaked coconut, vanilla bean, eggs, sugar, all-purpose flour, unsalted butter, heavy cream, pure vanilla extract, unsweetened coconut, white chocolate