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Gadget ON: Philips Fidelio M1: Hands on Review

I though most of headphones are all the same, since these are small and put directly into the ear and since the speakers are too small they would sound almost all the same. Well when I got my hand on the the new Philips Fidelio M1, I found out that I was wrong.
Philips Fidelio
Philips Fidelio M1 combines the very best is sound and comport for an authentic music experience on the move. Expertly engineered for superb noise isolation in a light yet sturdy design. So Let me me share to you my experience with this great headset from Philips.

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Major Autism Research Breakthrough: EEG Study Involved Classic Low Functioning Autism Subjects


Two thumbs up for Frank H. Duffy, M.D., of the Department of Neurology, and Heidelise Als, Ph.D., of the Department of Psychiatry at Boston Children's Hospital,  for conducting an autism study involving "classic" lower functioning autism subjects who have been excluded too often from autism research 
resulting in skewed autism research findings

A major autism research breakthrough has been reported in the Science Daily/PR newswire article Computer analysis of EEG patterns suggests a potential diagnostic test for autism. The article is copied in full following my commentary. 


The study is available online: A stable pattern of EEG spectral coherence distinguishes children with autism from neuro-typical controls – a large case control study.

The central finding of the study is reported to be the possibility that the researchers have found reliable EEG patterns to reliably distinguish between autistic children and neurotypical children as young as t wo years old.  Another radical aspect of this study though is that it actually used "classic" low functioning autism subjects. IMHO this in itself is a major breakthrough in "autism" research which has tended to exclude low functioning, classic autistic subjects.  I have highlighted in bold the comments by study researcher Frank H. Duffy which indicate the participation of "classic" autism subjects and the rationale for excluding high functioning autism and Aspergers subjects who tend to dominate (and skew) the existing literature because they are relatively easy to study.

BOSTON, June 25, 2012 /PRNewswire-USNewswire/ -- Widely available EEG testing can distinguish children with autism from neurotypical children as early as age 2, finds a study from Boston Children's Hospital. 

The study is the largest, most rigorous study to date to investigate EEGs as a potential diagnostic tool for autism, and offers hope for an earlier, more definitive test. 

Researchers Frank H. Duffy, M.D., of the Department of Neurology, and Heidelise Als, Ph.D., of the Department of Psychiatry at Boston Children's Hospital, compared raw EEG data from 430 children with autism and 554 control subjects, ages 2 to 12, and found that those with autism had consistent EEG patterns indicating altered connectivity between brain regions – generally, reduced connectivity as compared with controls. 

While altered connectivity occurred throughout the brain in the children with autism, the left-hemisphere language areas stood out, showing reduced connectivity as compared with neurotypical children, consistent with neuroimaging research. Findings were published June 26 in the online open-access journal BMC Medicine. 

Duffy and Als focused on children with "classic" autism who had been referred for EEGs by neurologists, psychiatrists or developmental pediatricians to rule out seizure disorders. Those with diagnosed seizure disorders were excluded, as were children with Asperger's syndrome and "high functioning" autism, who tend to dominate (and skew) the existing literature because they are relatively easy to study. The researchers also excluded children with genetic syndromes linked to autism (such as Fragile X or Rett syndrome), children being treated for other major illnesses, those with sensory disorders like blindness and deafness and those taking medications. 

"We studied the typical autistic child seeing a behavioral specialist – children who typically don't cooperate well with EEGs and are very hard to study," says Duffy. "No one has extensively studied large samples of these children with EEGs, in part because of the difficulty of getting reliable EEG recordings from them." 

The researchers used techniques developed at Boston Children's Hospital to get clean waking EEG recordings from children with autism, such as allowing them to take breaks. They used computer algorithms to adjust for the children's body and eye movements and muscle activity, which can throw off EEG readings. 

To measure connectivity in the brain, Duffy and Als compared EEG readings from multiple electrodes placed on the children's scalps, and quantified the degree to which any two given EEG signals—in the form of waves—are synchronized, known as coherence. If two or more waves rise and fall together over time, it indicates that those brain regions are tightly connected. (Duffy likens coherence to two people singing "Mary Had a Little Lamb" together. If they can see and hear each other, they are more likely to sing in synchrony -- so their coherence is high.) 

In all, using computational techniques, the researchers generated coherence readings for more than 4,000 unique combinations of electrode signals, and looked for the ones that seemed to vary the most from child to child. From these, they identified 33 coherence "factors" that consistently distinguished the children with autism from the controls, across all age groups (2 to 4, 4 to 6, and 6 to 12 years). 

Duffy and Als repeated their analysis 10 times, splitting their study population in half different ways and using half to identify the factors, and the other half to test and validate them. Each time, the classification scheme was validated. 

"These factors allowed us to make a discriminatory rule that was highly significant and highly replicable," says Duffy. "It didn't take anything more than an EEG—the rest was computational. Our choice of variables was completely unbiased—the data told us what to do." 

The researchers believe the findings could be the basis for a future objective diagnostic test of autism, particularly at younger ages when behavior-based measures are unreliable. Their most immediate goal is to repeat their study in children with Asperger's syndrome and see if its EEG patterns are similar to or different from autism. They also plan to evaluate children whose autism is associated with conditions such as tuberous sclerosis, Fragile X syndrome and extremely premature birth. 

The study findings complement those of another recent study at Boston Children's, led by informatics researcher William Bosl, Ph.D., and Charles A. Nelson, Ph.D., research director of the Developmental Medicine Center. That study looked at the complexity of EEG signals, another indirect measure of brain connectivity, and identified patterns that distinguished infants at increased risk for autism (having affected siblings) from controls. 

The current study was funded by the U.S. Department of Education, the National Institute of Child Health and Development, the Weil Memorial Charitable Foundation and the Irving Harris Foundation. 

Boston Children's Hospital is home to the world's largest research enterprise based at a pediatric medical center, where its discoveries have benefited both children and adults since 1869. More than 1,100 scientists, including nine members of the National Academy of Sciences, 11 members of the Institute of Medicine and nine members of the Howard Hughes Medical Institute comprise Boston Children's research community. Founded as a 20-bed hospital for children, Boston Children's today is a 395 bed comprehensive center for pediatric and adolescent health care grounded in the values of excellence in patient care and sensitivity to the complex needs and diversity of children and families. Boston Children's also is the primary pediatric teaching affiliate of Harvard Medical School. For more information about research and clinical innovation at Boston Children's, visit: http://vectorblog.org. 

CONTACT: 
Meghan Weber 
Boston Children's Hospital 
617-919-3110 
meghan.weber@childrens.harvard.edu 

SOURCE Boston Children's Hospital 

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CHERRY RICOTTA CHEESECAKE VERRINES

SUMMER FUN

Life is just a bowl of cherries, don't take it serious, its mysterious. 
Life is just a bowl of cherries, so live and laugh and laugh at love, 
love a laugh, laugh and love. 
– Bob Fosse 


Summer was a series of random thoughts, urges unencumbered by parental restrictions. We were left to our own devices, basketball in the driveway, hopscotch on the sidewalk, dodge ball in the grass and kickball in the street were the order of the day, every day. Innocent pleasures, our games were simple, back then in the olden days, energy bursting forth with the daylight, children exploding from houses up and down the block to gather in the street and decide what the day would bring. Maybe a bike ride to the public swimming pool or over to the library, Barbies in someone’s living room or board games at the kitchen table. There was order to our summer days, an order only we as children understood, from breakfast until a series of moms stuck their heads out of a row of backdoors to call us all in for dinner, a universal order understood and responded to immediately by each one of us.

Summers of childhood echo throughout the years; the searing white heat of the afternoons, the scorching pavement biting at bare feet, so different from the gentle, temperate summers of Nantes. Those long-ago days of sunshine so bright, white light bouncing off of sidewalks, broken only by the gathering darkness, thunder rumbling in the distance rolling quickly closer, the blackness wrapping her arms around us in a chilly cloak. Children scattering, dashing into various houses to wait out the thunderstorm until, as it does every afternoon at 3:00 like clockwork, the black clouds disperse and the sun breaks through the heavens in a glorious choir of chattering children.


Good friends, good books, and a sleepy conscience: this is the ideal life. 
- Mark Twain 


Summers are no longer rambunctious, carefree affairs, days divided between games, punctuated by chilled glasses of Goofy Grape or Yahoos, highlighted by peanut butter sandwiches eaten sitting in the crooked branches of a favourite tree. We are adults now and as adults we have our most serious of responsibilities, families to care for, healthy meals to be served punctually three times a day. Our children run free, building forts in the backyard when there was one, or building forts fit for imaginary kings and queens on the bare floor of their bedroom, while waiting for Papa to return home in the evening from work. Or later, much later, sons organize their own vacations, getaways with friends while we, he and I, work, planning a short weekend here or there with friends when time permits.

Working from home changes the dynamics of summer vacation. No distinct separation between office, suits and meetings and beaches, mountains and swimsuits. No great summer divide, no anticipated break when we slip into shorts and tees and organize that grand getaway. No, when the whole family works from home, winter slides into spring into summer easily, thoughtlessly, noiselessly. And we wake up one day and June is nearing its end and we are surprised to find ourselves deep into summer. No plans have been made, no exciting voyage awaits, no suitcase stands next to the front door in anticipation. We work all morning, break for a quiet lunch together, gathering the boys if at home and out of bed, and then back to work we go only to meet up once again for a relaxing evening in. Long walks in the late afternoon or longer walks in the forest on weekends, a few hours spent at the cinema and the summer passes, the time flowing imperceptibly by. Our days and weeks at home are calm and relaxing, surrounded by books and daily trips to the market, a vacation in and of itself.


No, nothing signals that most important change of season, not least the weather. The hot weather has yet to set in, and summer has been mostly cool and gray with only intermittent eruptions of brilliance and heat. I pad barefoot around the house, a habit I have not lost since my Florida childhood, much to the bewilderment of my husband, bundled up against the chill now, then stripped down to tank top and fanning myself against the occasional spray of heat. When a ray bursts forth, we shove our feet into sneakers and dash outside for a long walk up the river and back again, maybe stopping for an ice cream before heading back to the cool calm of the apartment. And then the rain sets in once more and we curl up on the sofa, turn on the tv, allowing ourselves to grumble and complain and wonder why we don’t just get in the car and head south for a while. We bide our time and put off making plans in the hopes we will soon get the signal that we can begin planning our move. And then we each head back to our own work.


Cherries are flooding the market and we so needed something bright, fruity and cool to remind us of what summer could and should be. I recently saw a dessert in Marie-Claire Idées summer recipe issue that called my name. A cheesecake in a glass, or at least something like it. I decided to take the basic premise: a cookie “crust” topped with cooked cherries and all topped with a cheesecake-style cream. I am not a cream cheese cheesecake lover and so opted for a ricotta and whipped cream combination, but the ricotta could just as easily be replaced with either cream cheese or mascarpone. The cookie base, which is just crushed cookies, can be equally intriguing using speculoos, as suggested in the original recipe, chocolate wafers or crumbly palets Bretons, as I used. No cherries? Replace with slightly crushed strawberries or other fresh, ripe berries, maybe even with a splash of rum, Grand Marnier o Limoncello added with the sugar. The quantities can be changed easily depending upon how many individual portions you require and how much of each layer you like.


Here are the Ricotta Cherry Cheesecake Verrines my way with the basic proportions for about 8 servings. This is, like my wonderful Strawberry Mascarpone Whipped Cream Tart, one of those desserts so easily adaptable, changeable, an ad-lib dessert; you can easily change ingredients, quantities and proportions to fit your own taste as well as the number of servings you desire. All the rage these days is for desserts in jars, but I prefer to have mine in glasses.

RICOTTA CHERRY CHEESECAKE VERRINES or GLASSES 
For 8 individual glasses/servings

A scant pound (400 – 500 g) fresh cherries
2 Tbs granulated brown sugar

3.5 oz (100 g) chocolate wafers or chocolate or vanilla Palets Bretons or speculoos

1 cup (250 g) ricotta, chilled * 
1 cup (250 ml) heavy whipped cream, chilled
2 Tbs or more powdered/confectioner’s sugar, to taste
½ tsp vanilla extract
Finely grated zest and the juice of one lemon, optional**

* The ricotta can be replaced with mascarpone; the ratio of cheese to whipping cream 1 to 1. If replacing the ricotta with cream cheese, begin with half the amount cream cheese to whipping cream, adding more to taste. You can also use less ricotta for a purer whipped cream flavour.

** I did not add lemon.

Place a medium-sized bowl, glass or metal, in the refrigerator along with the beaters of a hand mixer to chill for at least 10 minutes.

Rinse the cherries; remove and discard the stems and pit. Slice each cherry in half and place in a saucepan with the 2 tablespoons brown sugar. Cook over low heat for 10 minutes, stirring occasionally. Remove from the heat and allow to cool.

Place the cookies in a large plastic sandwich or freezer bag and, using a rolling pin, crush.

Place the heavy whipping cream in the chilled bowl and attach the chilled beaters to the hand mixer. Whip the cream until soft peaks form; sift the sugar onto the cream and continue beating until stiff peaks hold. Beat in the ricotta cheese about a third at a time until thick and creamy. Beat in the vanilla and then taste, adding more powdered sugar to taste. Keep in mind that the whipped cream will be eaten with the cooked cherries and cookies so you may not want the cream too sweet.

Place about ¾ inch of crushed cookies in the bottom of each serving glass. Top with about ¾ inch or so of cooked cherries allowing for a little of the juice to soak down into the cookie crumbs. Spoon or pipe, as I did, the Whipped Ricotta Cream on top of the cherries to fill the glass, or as much or as little as desired, depending upon the height and size of your glasses. Again, you can decide how much of each to add to the glass. You can see from my photos how I chose to do it and I felt that the proportions were excellent. Serve immediately or after allowing the juices to soak a little into the cookie crumbs. If there are cooked cherries left over or if you make more, place a teaspoonful on top of the cream before serving.

Hamburger tacchino e rucola

Ho visto questa ricetta su Sale e Pepe di questo mese e me ne sono subito innamorata: cinque minuti per prepararla, dieci minuti per cuocerla e gli hamburger tacchino e rucola sono a tavola!  

Padella Risolì Linea Eco Cast FUSION

Se volete realizzare gli hamburger di tacchino e rucola, vi occorreranno 500g di petto di tacchino, 50g di rucola, 30g di capperi già dissalati, 150g di stracciatella, 4-5 pomodorini, 2 rametti di rosmarino, 1/2 spicchio di aglio, olio, sale e pepe.

Mettete nel mixer il tacchino e tritatelo, tagliate con il coltello Presto che trovate sul sito Youredo.it la rucola, i capperi, aggiungeteli al tacchino, insieme a sale e pepe. Preparate quattro hamburger (se non avete l'apposito attrezzino, potete formare delle polpette schiacciate con le mani inumidite). Strofinate una padella con l'aglio spellato, unite l'olio e riscaldate. Mettete a cuocere gli hamburger contornati dai pomodorini a metà o in quarti, i rametti di rosmarino e cuoceteli coperti per circa 4-5' per lato.  All'ultimo minuto di cottura mettete un po' di stracciatella su ogni hamburger, mettete sopra i pomodorini e servite.
Gli hamburger tacchino e rucola sono pronti per essere portati a tavola!

Ho pensato a questa ricetta per un futuro evento culinario Youredo.it. Volete saperne di più? Andate sul loro sito!! Codice gara: youredo07

Jean Lewis, Canada's Foremost Autism Advocate, Provides Firsthand History of Canadian Autism Advocacy From an Experienced, Personal Perspective

I strongly encourage anyone with an autistic child or interest in autism services in Canada to watch this video by Jean Lewis, Canada's foremost autism advocate, who has lived and led much of the autism advocacy in Canada over the last decade. 

Jean is extremely well informed, articulate and authentic. She has lived the reality of severe autism and related disorders with her child and she, and her husband Michael, have fought with intelligence and determination to bring services to autistic children and adults in BC and across Canada.

 

My First Giveaway!

I've had this blog for years now and have never done a giveaway.  Yep, I've had plenty of opportunities but either the product wasn't a match for my blog or I just didn't like the product.  Finally I found one that I like and feel I can stand behind...


 The people at Comet sent me an amazing Cleaning Caddy filled with everything you need to clean and shine your stainless steel.   Your fridge, your stove, sinks but my favorite use for this was my BBQ GRILL!!!

Before:  The Florida climate is kind of tough on metal inside and out...my poor dirty and rusty grill

After:  All clean and shiny!!!


The nice folks at Comet have a gift caddy waiting for one lucky winner from my blog!!  In it you'll get everything included above and also some coupons for the winner to share with their friends.

To enter the giveaway all you have to do is leave a comment on this post telling me what you plan to clean using the Comet Stainless Steel Cleansers. Don't forget to leave a way for me to contact you, in case you're the lucky winner!

US residents only, please!

The giveaway ends on Sunday 7/1/12 at 12:00 Noon EST. At that time I will randomly pick a winner and will announce it here!

**DISCLAIMER** Comet provided me with a gift pack of the products described, for me to try. As always, any thoughts and opinions given on "No Fear Entertaining" are my own.

Triple Coconut Cream Pie & BlogHer Food Recap!

I'm going to make a believer out of you...especially if you're not a fan of coconut. But before we get to that, it's been about three weeks since I returned back from my recent trip to Seattle, WA for a conference. While there, I caught up with old friends, met new ones and took in quite a few delicious sights and flavors the Pacific Northwest. This was the BlogHer Food conference and full of firsts for me. Attending allowed me to visit and explore Seattle, WA for the first time. It was also my first BlogHer Food conference I attended. And another first was actually enjoying a coconut cream pie. But this is no ordinary coconut cream pie. This was and will forever be a pie that will always remind me of the fun time I had in Seattle with fellow foodies. Thank you, Tom Douglas, for providing your Triple Coconut Cream Pie to the masses...

Seattle has always been on my list to visit primarily because I'm not familiar with the Pacific Northwest. It served as a great introduction and I loved how relaxed, carefree and passionate the city is. You can't visit Seattle without checking out Pike Place: Public Market Center. It's similar to a farmers market where you can find amazing fresh produce, gorgeous flowers, wonderful cheeses and of course, a cup of coffee at the original Starbucks storefront. The market was always bustling with vendors, tourists and locals at any given time of day. I picked up some great finds here, but more on that later...


The conference didn't serve any full meals except for breakfast on the first morning. Most of the eats offered at BlogHer were appetizers, various single bites or mini portions of dishes. Honestly, there was quite a bit of food that a full meal wasn't even necessary.We were fed pretty much all day long! But even so, I was looking forward to checking out some local restaurants. I ate at a few places including Purple Cafe & Wine Bar (which I went to on 3 separate occasions in the same day, no less!), Jack's Fish & Chip Spot for seafood, Linda's Tavern for brunch among locals, and Lowell's for breakfast in the middle of Pike Place.   I soon learned that a name to know when it comes to Seattle area restaurants is Tom Douglas. He has several restaurants in the Seattle area and I had the pleasure of trying out three of his places -Seatown Seabar, Lola and The Palace Kitchen. They were very good and that's where I was introduced to his Triple Coconut Cream Pie. But first...

I should mention the wonderful people I had the pleasure of spending time with during my visit to Seattle. My travel buddy and personal friend, Jessica of The Jey of Cooking, had quite an adventure well before we even boarded the plane from Chicago to Seattle. The night before, I got an email and voicemail informing me our flight was cancelled. Um, what?? Yep, no joke. So after confirming it wasn't a prank, both Jessica and I were scrambling on the phones for nearly 2 hours trying to get a new flight, adjusting our coordinating travel plans since we ended up flying separately and yet we managed to maintain our initial schedule. Thankfully, we made it... but yeesh, it was not the stress we needed the night before. But once we met up in Seattle, all was well. We met some pretty inspiring people, saw long time friends we were able to hug for the first time, made new friendships through our love of food, and overall, feel a little closer to the wonderful food blogging community we're all a part of.

Aside from all the great folks and food we were surrounded by, the conference had a good agenda where various topics revolving the food blogging world were discussed. Topics ranging from food photography, blog writing styles, social media, various food topics, etc were available for attendees to participate in and absorb the wealth of knowledge and experience shared. The topic discussions I attended were done well, but in general, it didn't fit my perspective or it was a different focus from what I expected. I should have focused more on the photography sessions since those are always so helpful. I was fortunate to attend one photography session that was led by two women who I've known for years... Brady of Branny Boils Over and Bridget of The Way the Cookie Crumbles. They gave a very informative presentation on free and easy photo editing platforms, which was very well executed and extremely informative. Check out their site for links to their presentation!

And what's a trip without bringing home some souvenirs? Here's a snapshot of the wonderful foodie finds I took home from Seattle. From a visit to the CakeSpy shop, I picked up a cookbook and the cutest "Gluten Free Baker" Cupcake mug... From Quintessential Gourmet, I bought home some unique and interesting balsamic vinegars and olive oils....From Pappardelle's Pasta, I stocked up on flavored gluten free pastas in various shapes...  From Pike Place Market, I grabbed some mini marble potatoes and salmon (brown sugar rubbed and garlic & pepper rubbed). I'm not going to even list out the stuff not pictured and has since been in my belly. :)

Overall, BlogHer Food 2012 in Seattle, WA was such a great experience. After going, I've been inspired to attend more conferences. Even though it's a year away, I've already registered and booked my hotel for BlogHer Food 2013... in Austin, TX! If you plan on attending or live in that corner of the world, I'd love to meet you and we can geek out on food, cooking, and baking together. Until then, I've been on a food conference roll and I'll also be attending the International Food Bloggers Conference in Portland, OR... as well as the FoodBuzz Festival in San Francisco, both later this year. Will I see you there?!

Oh yeah... Triple Coconut Cream Pie. I usually would have bought something to share with my team at work from my visit to Seattle, but I just couldn't find the right item. One of the most memorable things I ate on my trip was this Triple Coconut Cream Pie. I ate everything except for the crust... and thankfully I didn't suffer much at all after eating the filling it since I learned that the pastry cream had flour in it. But this pie was out of this world. You can find this pie at quite a few of Tom Douglas's restaurants. Essentially, the crust is made with sweetened coconut that's baked and filled with a coconut pastry cream, followed by a topping of whipped cream and a garnish of toasted coconut flakes and white chocolate curls. Jessica was able to find the recipe for this pie and then it hit me. Why not make a give my team a taste of Seattle through this famous pie? So with that, I made two pies that were gluten free and brought them into work to share. My coworkers raved and a few even came back for seconds (and thirds)! Below is the original Triple Coconut Cream Pie, granted it's a poor picture taken with my smartphone. It truly was a memorable pie and it will always remind me of Seattle...

Jessica, Brady and Bridget all agree that this was quite the memorable pie. As a result, we all recreated the pie at home. Please check out their pies and their recap on their experience on BlogHer Food - Seattle!

 
Triple Coconut Cream Pie
adapted from the recipe of chef Tom Douglas

Crust:1 prepared pie crust (homemade, store bought, or even GF homemade/store bought pie crust)

Pastry cream:

1 cup 2% milk
1 cup coconut milk

2 cups sweetened shredded coconut

1 teaspoon vanilla paste (or vanilla extract)

2 large eggs

1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons all-purpose flour (or gluten free flour blend)1/4 cup (1/2 stick) unsalted butter, softened
Pie:1 coconut pie crust (one of the above), prebaked and cooled2 1/2 cups heavy whipping cream, chilled
1/3 cup sugar
1/2 teaspoon pure vanilla extract1/2 teaspoon pure coconut extract
2 ounces unsweetened “chip” or large-shred coconut1 white chocolate candy bar

For the crust:
Unwrap the dough and roll the dough into a circle about 1/8 inch thick, adding more flour if it begins to stick. Trim to a 12- to 13-inch circle. Ease the rolled dough onto a 9-inch pie pan. Chill the unbaked pie crust at least an hour before baking.

Preheat the oven to 400°F. Place a sheet of aluminum foil or parchment paper in the pie crust and fill the cavity with dried beans or pie weights. Bake the crust until the edge is golden, 20 to 25 minutes. Remove the pan from the oven, lift off the foil and beans, and return the crust to the oven. Bake until the bottom of the crust shows golden-brown patches, 10 to 12 minutes more. Remove from the oven and allow to cool.
For the pastry cream:In a medium saucepan, combine the milks and sweetened shredded coconut. Add the vanilla to the milk mixture. Place the saucepan over medium-high heat and stir the mixture occasionally until it begins to steam and tiny bubbles start to form around the edges but do not let it come to a boil. Remove the pan from the heat.
In a bowl, whisk together the eggs, sugar, and flour until well combined. As you whisk, temper the egg mixture (to keep it from curdling) by pouring about 1/3 cup of the scalded milk into the egg mixture. Then add the warmed egg mixture to the milk and coconut mixture in the saucepan. Place the pan over medium-high heat and whisk until the mixture thickens and begins to bubble. Keep whisking until the pastry cream is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Transfer the pastry cream to a bowl, then place it over another bowl filled with ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming, and refrigerate until cold, about an hour. The cream will thicken as it cools. When the pastry cream is cold, pour it into the prebaked pie crust, smoothing the surface with a spatula.

For the whipped cream:
In an electric mixer with whisk attachment, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high, and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it over the surface of the pie, or spoon it over.
To finish the pie:In a dry nonstick skillet over medium heat, spread the coconut chips and toast on the stovetop. Stir the chips once or twice while they toast until they are lightly browned, 7 to 8 minutes. Remove from pan and allow to cool slightly. Sprinkle the toasted coconut over the whipped cream layer of the pie. 

Using a vegetable peeler, shave about 2 ounces of the white chocolate into curls. Garnish the top of the pie with a sprinkling of the white chocolate curls.
Make ahead - The coconut pastry cream can be made a day ahead, covered with plastic wrap as above, and chilled in the refrigerator. When you’re ready to serve the pie, fill the prebaked crust with the cream, then top the filling with the whipped cream, coconut, and white chocolate.

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