Dessert

Coconut cream pie

Name: Coconut cream pie
Yield: 8
Ingredients: 200g digestive biscuits; 50g shredded coconut; 100g unsalted butter, melted, cooled; 100g golden syrup; 150g caster sugar; 4 egg yolks; 2 tsp vanilla bean paste; 30g cornflour; 900ml thickened cream; 2 cups (500ml) coconut cream; 2 tbs pure icing sugar, sifted; Toasted coconut flakes, to serve

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https://healthimprovements.info/recipes/coconut-cream-pie/j0je2zyc — Coconut cream pie

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by Phoebe Wood

Jun 24, 2019

Nothing says USA like a classic coconut cream pie

200g digestive biscuits
50g shredded coconut
100g unsalted butter, melted, cooled
100g golden syrup
150g caster sugar
4 egg yolks
2 tsp vanilla bean paste
30g cornflour
900ml thickened cream
2 cups (500ml) coconut cream
2 tbs pure icing sugar, sifted
Toasted coconut flakes, to serve

Method

1.

Place biscuits in a food processor and whiz to crumbs. Add coconut, butter and golden syrup, and whiz to combine. Press into base and side of a 21cm round pie dish. Chill for 15 minutes or until set.
2.

Preheat the oven to 160°C.
3.

To make the custard, place caster sugar, egg yolks, 1 tsp vanilla and cornflour in a bowl and whisk until pale. Place 300ml cream and coconut cream in a saucepan over medium heat and bring to a simmer. Gradually pour hot cream over egg mixture, whisking constantly. Return to cleaned saucepan and cook over mediumlow heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Set aside to cool slightly, then strain through a sieve into a bowl. Pour custard into pie dish and bake for 45 minutes or until set with a gentle wobble in the centre. Remove from oven and cool completely, then chill for 2-3 hours or until cold.
4.

When ready to serve, whisk icing sugar and remaining 600ml thickened cream and 1 tsp vanilla to stiff peaks. Spoon over coconut custard and top with coconut flakes. Cut into slices to serve.