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–+ servings

Snowconut Pie

5 from 1 review
This pie is like a coconut cookie cake pressed in a shortbread pie crust with a light, fluffy coconut crumble on top. It comes out of the oven looking like snow, which makes it one of my favorite desserts for the holiday season.
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 1 9-inch tart, about 12-16 servings

Equipment

Ingredients

For the tart crust:
  • 1/2 cup salted butter, softened, 113 grams
  • 1/4 cup granulated sugar, 50 grams
  • ¼ cup unsweetened shredded coconut, 15 grams
  • 1 cup all-purpose flour, 140 grams
  • 1/2 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1 large egg yolk, reserve the egg white for the coconut filling
For the coconut crumble topping:
  • 1 cup rice flour, 150 grams
  • 6 tablespoons granulated sugar, 75 grams
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons unsweetened shredded coconut, 25 grams
  • 1/2 cup coconut oil, melted, 70 grams
For the coconut frangipane filling:
  • 4 tablespoons coconut oil, solid, 57 grams
  • 4 tablespoons salted butter, softened, 57 grams
  • 1/2 cup granulated sugar, 100 grams
  • 1 cup loosely packed almond flour, 100 grams
  • 1 1/4 cup unsweetened shredded coconut, 100 grams
  • 1 large egg
  • 1 large egg white
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1 tablespoon & 1 teaspoon all-purpose flour, 19 grams

Instructions 

  1. For the crust, use a hand mixer to mix together 113 grams softened salted butter, 50 grams granulated sugar and 15 grams of shredded coconut. Mix until fluffy, then add 140 grams of flour and 1/2 teaspoon salt. Mix in the flour and salt until shaggy, then add the egg yolk and mix until a tacky dough forms (this may take a few minutes, but it will get to a play-doh like texture after a bit).
  2. Lightly press the crust into a 1-inch tall disc, wrap it in cling wrap and chill for 30 minutes up to overnight.
  3. Next, make the coconut crumble. Whisk together the 150 grams of rice flour, 75 grams of granulated sugar, 1 teaspoon salt, and 25 grams of shredded coconut. Pour in the coconut oil and whisk with a fork until you get a crumbly mixture. Set in the fridge while you prepare the rest of the recipe.
  4. Next make the filling, use an electric hand mixer to whip together the 57 grams of solid coconut oil and 57 grams of softened butter with 100 grams of sugar until fluffy. Add the egg and egg white, mix until it looks like buttercream, then the 100 grams of almond flour, the 100 grams of shredded coconut, 1/4 teaspoon kosher salt and 19 grams of flour. Mix this into a spreadable, fluffy mixture. Set aside.
  5. When you are ready to bake, set a rack in the center of the oven and preheat to 350°F convection, or 375°F standard.
  6. Lightly flour the tart dough on both sides. Roll out the dough on a sheet of parchment paper, adding flour as needed. Roll it out until it is at least 1 centimeter wider than your tart pan on all edges. Gently place the parchment paper and dough into the pan. Fold down the crust's edges and press them into the side of the pan so you have a clean line all around.
  7. Pierce the dough with a fork, place the tart pan on a sheet pan and par-bake for 20 minutes or until lightly golden.
  8. To the par-baked crust, add the coconut filing and spread it to the edges, then scatter the crumble on top.
  9. Bake for 30-40 minutes or until golden. The pie will still look a bit moist in the center, but it will continue to cook as the pan cools, and that signals that the tart will have a gooey, cookie-dough-like texture.
  10. Let the pie cool until you can safely handle it, slice and serve with coconut gelato or vanilla ice cream.
Serving: 1 sliceCalories: 404kcalCarbohydrates: 42gProtein: 2gFat: 25g