5 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon amaretto or other almond liqueur
2 ripe nectarines or peaches, pitted, sliced
Topping
1 cup chilled heavy whipping cream
2 tablespoons sugarWhite chocolate shavings or curls (optional)Nectarine or peach slices (optional)
CRUST: Spray 9-inch-diameter glass pie dish with nonstick spray. Finely grind graham crackers and almonds in processor. Combine white chocolate, butter, and salt in heavy small saucepan. Stir constantly over low heat until melted and smooth. Pour chocolate mixture over crumbs in processor and blend in using on/off turns. Press crumb mixture evenly over bottom and up sides of pie dish. Chill until cold and set.
FILLING: Bring milk and vanilla bean to simmer in heavy medium saucepan over medium heat; remove from heat. Whisk cornstarch, sugar, egg yolks, and salt in large bowl to blend. Gradually whisk in hot milk mixture; return to saucepan and whisk over medium-high heat until pudding thickens and boils, 3 to 4 minutes. Remove from heat. Add white chocolate and amaretto; whisk until chocolate is melted and pudding is smooth. Chill filling uncovered until cold, then cover and keep chilled.
DO AHEAD: Crust and filling can be made 1 day ahead. Cover separately and keep chilled.
Stir pudding until smooth; remove vanilla bean. Spoon half of pudding into crust. Arrange nectarines over pudding, then top nectarines with remaining pudding. Refrigerate until pie is set, about 2 hours.
TOPPING: Using electric mixer, beat cream and sugar in large bowl until soft peaks form. Spread whipped cream decoratively over pie. Garnish pie with chocolate shavings and nectarine slices, if desired, and serve.
This cream pie is baked in a tart shell and every element of it is packed with flavor. The crust is amped up with coffee and flaked coconut, the coffee pudding filling gets a tropical hit from cream of coconut, and the topping is a coconut-scented whipped cream decorated with toasted coconut. Sweetened cream of coconut is found in the liquor or mixers section of most supermarkets. 8 servings
Crust
¾ cup unbleached all purpose flour
½ cup sweetened flaked coconut, toasted, cooled
7 tablespoons chilled unsalted butter, cut into ½-inch cubes
⅓ cup powdered sugar
1 teaspoon instant coffee crystals
¼ teaspoon salt
Filling
¼ cup sugar
6 ¼ teaspoons instant coffee crystals
2 tablespoons cornstarch
½ cup plus 2 tablespoons heavy whipping cream
6 tablespoons sweetened cream of coconut (such as Coco Reál or Coco López)
4 large egg yolks
½ teaspoon vanilla extract
Topping
¾ cup chilled heavy whipping cream
¼ cup sweetened cream of coconut (such as Coco Reál or Coco López)
2 tablespoons powdered sugarSweetened flaked coconut, toasted
CRUST: Preheat oven to 350°F. Combine flour, coconut, butter, powdered sugar, coffee crystals, and salt in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.
Place crust on baking sheet. Pierce all over with fork. Bake crust until golden brown, about 25 minutes. Cool.
FILLING: Whisk sugar, coffee crystals, and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in whipping cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Remove from heat. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill uncovered until cold, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Beat whipping cream, cream of coconut, and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe whipped cream mixture decoratively over filling. Sprinkle with toasted flaked coconut.
DO AHEAD: Can be made 2 hours ahead. Chill uncovered.
Cut into wedges. Serve cold.
The combination of lime, coconut, and macadamia nuts gives this pie a tropical flavor. You can find sweetened cream of coconut in the liquor or mixers section of most supermarkets. 8 to 10 servings
Crust
35 vanilla wafer cookies (about 5 ounces)
⅓ cup dry-roasted macadamia nuts
⅓ cup sweetened flaked coconut
¼ cup (½ stick) unsalted butter, melted
Filling
1 15-ounce can sweetened cream of coconut (such as Coco Reál or Coco López)
⅔ cup plain low-fat yogurt
½ cup fresh lime juice
2 teaspoons finely grated lime peel
3 tablespoons cold water
2 teaspoons unflavored gelatin
Topping
¾ cup chilled heavy whipping cream
2 tablespoons powdered sugar
1 lime, thinly sliced into roundsAdditional powdered sugar (optional)
CRUST: Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add melted butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Freeze 30 minutes.
DO AHEAD: Can be made 1 week ahead. Cover and keep frozen.
Preheat oven to 350°F. Bake crust until golden, about 20 minutes. Cool completely.
FILLING: Whisk cream of coconut, yogurt, lime juice, and lime peel to blend in 4-cup measuring cup or large bowl.
Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in small skillet of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture and pour into crust (filling will reach top of crust). Chill pie until filling is set, about 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form. Transfer to pastry bag fitted with large star tip. Pipe whipped cream around edge of pie. Dip lime rounds into additional powdered sugar, if desired, and arrange around top edge or in center of pie.
Folding the crust around the filling gives this tart a beautifully rustic look. Serve with scoops of ice cream or frozen yogurt, or with a little slightly sweetened whipped cream. 6 servings