Coconut Cream Pie

Sat, 10 February 2024

Crust

225 g chilled butter, cut into small cubes 360 g. self-raising flour – may need to add more at the end to firm it up 20 g caster or granulated sugar 3 g salt

50 mls. cold water

 

Filling

165 g sugar

37 g corn flour

240 mls whole milk

240 mls cream

4 egg yolks

42 g butter

110 g desiccated coconut

5 mls vanilla extract

 

Topping

500 mls heavy whipping cream

50 g icing sugar

5 mls vanilla

3 mls coconut extract

Toasted coconut for garnish

 

For your pie crust, put dry ingredients in food processor and blend. Add butter in small pieces down the funnel. Add ice water down the funnel. This will travel around food processor in one lump together when it is ready. You will need a 9” pie pan, ideally one that is 2” deep (a tart pan is usually 1” deep). To roll out your crust, dust surface plain flour or self-raising flour to keep it from sticking. Roll it out an inch larger than the pan and transfer it into the pan. Fold over the edges and crimp between your thumb and forefingers. If you have dried beans or pastry weights for baking pie crusts, those are helpful to hold your pie crust’s shape. Blind-bake the crust at 160 degrees Celsius for 15 minutes and set aside to cool. Alternatively, you could use a prepared crust for this step instead of making your own.

 

While that is baking, move on to your filling. In medium saucepan, combine sugar and cornstarch. Add cream, milk and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut and vanilla.

 

Spoon coconut mixture into pie crust and spread evenly. Cover with cling film directly on the filling itself to avoiding a sticky film on top. Refrigerate for 30 minutes or until set. You could also let it chill overnight if topping and serving it the following day.

 

For your topping – In a medium mixing bowl beat whipping cream at high speed. Gradually add sugar, vanilla and coconut extract. Beat until stiff peaks form.

 

Spread evenly over pie and sprinkle the top with toasted coconut. You can make the toasted coconut by placing a handful of desiccated coconut into a dry pan on the hob and allowing it to brown. This only takes a few minutes on medium heat.