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Cran-Orange Coconut White Chocolate Pie

Cran-Orange Coconut White Chocolate Pie

A cranberry pie with unique flavors like coconut and white chocolate.MORE+LESS-

Make with

Pillsbury Pie Crust

1

cup shredded dehydrated coconut

1

cup white chocolate chips

5

tablespoons corn starch

Hide Images

  • 1

    Zest and juice the orange.

  • 2

    Lightly mash the cranberries just to break some of the skins. Most will still be whole but about 1/4 should be broken.

  • 3

    Mix all the ingredients and stir well. Allow to sit for a half hour.

  • 4

    Place the bottom crust into your pie pan. Pour in the filling and top with a lattice crust.

  • 5

    Bake at 425°F for 45 minutes.

No nutrition information available for this recipe

More About This Recipe

  • This time of year, food blogs, food TV, food magazines – pretty much food media of all types – become obsessed with cranberries.

    Oh sure, sage, Brussels sprouts and squash all get some attention, but cranberries are the true hero of the season. Being a lover of sour pies like cherry and gooseberry, I thought cranberries would be the perfect fit for a tasty and tart dessert.

    While I was planning out this recipe in my head, I went to a late season farmers market and tried anamazingcookie that was filled with flavors of cranberry, orange, coconut, and white chocolate. At first bite I knew these were the flavors I wanted in my pie.

    First I wanted to mash up some of the cranberries. Basically I was hoping to smash about 1/4 of them.

    To make the filling just mix these ingredients!

    Very good, very sour.

    Stuff your filling into the pie crust.

    Next, make thin strips of the top crust to make your lattice.

    Lattice crusts really aren't that much work and are totally worth it!

    It just makes the pie look so nice.

    This pie came out extremely sour. I knew it would be tart, but it was just slightly too sour. The flavors however were amazing. I would definitely make this pie again, but I would replace 2 cups of the cranberries with sweet cherries to calm down the sour level.

    Dan Whalen found out that The Cranberries have a new album coming out while researching for this recipe. He has been blogging for over 3 years at TheFoodinmyBeard; check Dan'sTablespoonprofile often to try his recipes with creative international spins!


Dreamy White Chocolate Coconut Cream Pie Recipe

Emily of Visions of Sugar Plum offers another great recipe using Safest Choice&trade eggs! This Dreamy White Chocolate Coconut Cream Pie makes an excellent addition to any meal and is sure to impress with the amazing combination of white chocolate and coconut custard topped with meringue.

Total time: 4 hours 15 minutes

Ingredients

  • 1 1/2 c coconut milk
  • 1/2 c granulated sugar, divided use
  • 3 Tbsp cornstarch
  • 4 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1 c white chocolate chips
  • 1 tsp vanilla extract
  • 1 1/4 c sweetened flaked coconut
  • 1 1/4 c heavy whipping cream
  • 1 baked pie shell
  • 1/4 tsp cream of tartar

Preparation

  1. In a large saucepan, over medium heat, combine coconut milk, 1/4 cup sugar and cornstarch bring to a simmer, whisking frequently.
  2. Whisk the egg yolks together in a medium sized mixing bowl, and gradually whisk in half of hot milk mixture until combined whisk the egg mixture back into saucepan containing remaining milk.
  3. Heat mixture, whisking frequently, until it just comes to a slight simmer, starts to thicken up, and coats the back of a spoon strain into a large mixing bowl. Stir in white chocolate until melted. Stir in vanilla and coconut, until combined. Chill coconut custard in refrigerator for 45 minutes, or until cold.
  4. Place heavy cream in a large mixing bowl using a mixer on high speed, beat until stiff peaks form - about 2-3 minutes. Gently fold whipped cream into coconut custard until combined. Place mixture into baked pie shell. Freeze for 3 hours, or until ready to serve.
  5. When ready to serve, heat oven broiler (preferably on a low setting). In a large mixing bowl, using a mixer on high speed, beat together egg whites and cream of tartar until stiff peaks form &ndash about 2-3 minutes. Reduce mixer speed to medium, and gradually beat in remaining 1/4 cup sugar until well combined.
  6. Spread meringue over the top of pie. Broil until golden brown, which should take less than a minute. Serve immediately.

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Nutrition Facts

Serving Size (1/8 of pie)
Total Servings 8

Nutrition Category Amount
Calories 580
Calories from Fat 370
Total Fat 41g (63% DV)
Saturated Fat 27g (135% DV)
Trans Fat 0g
Cholesterol 150mg (50% DV)
Sodium 200mg (8% DV)
Total
Carbohydrate
48g (16% DV)
Dietary Fiber 2g (8% DV)
Sugars 31g
Protein 8g
Vitamin A 15%
Vitamin C 2%
Calcium 10%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.


Recipe Summary

  • 2 cups flaked coconut
  • ½ cup finely crushed graham crackers
  • ¼ cup butter, melted
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 ½ cups half-and-half, light cream, or milk
  • 4 egg yolks, lightly beaten
  • 2 tablespoons creme de cacao or milk
  • 2 tablespoons butter
  • 4 ounces white baking chocolate with cocoa butter, chopped
  • 1 cup whipping cream
  • ¼ cup powdered sugar
  • 1 ½ teaspoons creme de cacao (optional)
  • Toasted coconut or white chocolate curls (optional)

Preheat oven to 350°F. For crust, in a medium bowl combine 1 cup of the flaked coconut and the crushed graham crackers. Drizzle with melted butter toss to combine. Press crumb mixture onto the bottom and up the sides of a 9-inch pie plate. Bake about 12 minutes or until golden. Cool on a wire rack.

For filling, in a medium saucepan stir together granulated sugar and cornstarch. Gradually stir in half-and-half. Cook and stir over medium-high heat until thickened and bubbly reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil, stirring constantly reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in 2 tablespoons creme de cacao, 1 tablespoon of the butter, and the remaining 1 cup flaked coconut. Cover surface with plastic wrap cool about 30 minutes.

In a small saucepan cook and stir white chocolate and the remaining 1 tablespoon butter over low heat until melted. Spread onto bottom of crust. Pour filling over white chocolate layer, spreading evenly. Cover and chill for 2 to 4 hours or until filling is set.

In a chilled medium mixing bowl beat whipping cream, powdered sugar, and, if desired, 1 1/2 teaspoons creme de cacao with an electric mixer until stiff peaks form (tips stand straight). Spread whipped cream over pie. Cover and chill for 30 minutes before serving. If desired, garnish with toasted coconut.


White Chocolate Coconut Pie

My husband is a big lover of coconut and this pie makes him happy!

Ingredients

  • ¼ cups All-purpose Flour
  • 1 Tablespoon Cornstarch
  • ⅓ cups Sugar
  • ¼ teaspoons Salt
  • 4 whole Egg Yolks
  • 1-½ cup Milk
  • 1 whole Vanilla Bean, Seeds Only OR 1 Teaspoon Vanilla Bean Paste
  • 1 cup White Chocolate Chips
  • 1 cup Heavy Whipping Cream
  • ⅔ cups Cream Of Coconut (Coco Lopez)
  • 1 whole Baked 9 Inch Piecrust
  • ¾ cups Shredded Toasted Coconut
  • White Chocolate Curls, For Garnish

Preparation

In a small mixing bowl combine flour, cornstarch, sugar, salt and egg yolks. Whisk until thoroughly combined. Set aside.

In a heavy bottomed saucepan, combine milk and vanilla bean seeds. Cook over medium heat until the milk is just below the boiling point.

Slowly whisk at least half of the hot milk into the egg mixture.

Return pan to heat and slowly add the milk/egg mixture to the remaining milk, whisking constantly.

Continue to heat, stirring constantly until the mixture begins to boil. Cook and stir for another minute. Remove from heat and immediately whisk in white chocolate chips, stirring until all chips have melted and are well incorporated.

Pour the pastry cream into a small bowl and press a piece of plastic wrap directly on the surface. Refrigerate until completely cool, about 1 1/2 hours.

When the pastry cream is cool, finish assembling the pie.

Whip the cream until stiff peaks form. Fold in the cream of coconut.

Fold the whipped cream mixture into the pastry cream and pour into the prepared pie shell.

Top with toasted coconut and chocolate curls. Chill for two hours or more before serving.

Notes:
To toast coconut, spread on a cookie sheet and bake at 350ºF for 7–10 minutes. When coconut begins to brown, stir frequently. Watch closely because it will go from brown to burned very quickly.

If you don’t have a block of white chocolate to make the chocolate curls you can melt 1/4 cup white chocolate chips in the microwave on medium power for about 40 seconds. Pour the melted chips on a piece of wax paper and allow to cool completely, then shave with a potato peeler or crumble into small pieces.


White Chocolate Pie

dairy-free, Paleo, gluten-free

Paleo Pie Crust Ingredients

1 cup almond flour
4 soft pitted Medjool dates
pinch of sea salt
(double the crust for a larger pan)

Paleo Pie Ingredients

2 oz cacao butter
1 (13 oz) can full-fat coconut milk
1/4 cup honey
optional: 8 drops vanilla stevia
1 tablespoon grass-fed gelatin

Directions

  1. Add the crust ingredients to the food processor fitted with the S blade, and puree until it begins to clump together.
  2. Firmly press the crust into a 7″ springform pan, and set it aside. Note: if your springform pan is larger, then double the crust ingredients.
  3. Bring the coconut milk to a simmer in a saucepan and slowly whisk in the gelatin, until it is completely dissolved. (This may take several minutes.)
  4. Add the honey and vanilla to the coconut milk mixture, then transfer the liquids to the blender with a vent. Note: The vent is crucial so that the heat can escape while pureeing.
  5. Place the cacao butter in a bowl over a pot of barely simmering water. The water level should be a few inches below the bottom of the bowl. As soon as the butter is melted remove it from the heat, and add it to the other liquids.
  6. Puree until smooth, then pour over the crust.
  7. Refrigerate until set (at least a few hours).
  8. To serve the pie heat a chefs knife in hot water, then run the knife between the pie and the wall of the pan. Remove the wall and reheat the knife to slice. Best eaten room temperature.

My new cookbook Easy Paleo Meals has a whole chapter of gluten-free pies!