TROPICAL COCONUT PIE
6 Oz. or 170 g Shortcrust pastry or a 9 inch cooked pie crust
4 Oz. / 125 g Cream Cheese
7 Oz. fl / 200 ml Whipping Cream half of this amount is also for the Topping & 3 Teaspoons powdered sugar.
1 C. or 200 g chopped pineapple
Some toasted or untoasted coconut for the topping
For the custard:
1/3 C. or 65 g Sugar**
2 Tbsp. Cornstarch
Pinch of salt
2 C. or 470 ml Coconut Milk
2 Egg Yolks
2 Tsp. Vanilla Extract
HOW TO MAKE:
Make the Pecan crumbs & butter
1-In a blender, add all the pecans and blend until fine breadcrumbs and add to your pastry mix.
2-Put the oven on to 180C, 375F, Gas 5 (please note I have lowered the cooking time to get this pastry case as crisp as a cookie without burning it)
3-Make your shortcrust pastry.
4-Click here for instructions Grease your flan dish & make sure you grease up the sides too.
5-Roll out the pastry into the shape of your flan dish.
6-Make sure there is enough to reach up to the sides of your dish. I just place the dish over the pastry to see if I’ve rolled enough.
7-Use your rolling pin to transfer the pastry to the dish. Gently push the pastry around the sides of the dish.
8-It’s easier to lift the pastry a little and then push into the sides.
9-Use a sharp knife and trim the edges to make it tidy.If you spot any holes or bits of pastry missing, use some of your cutoffs to patch up.
10-Now you will need to prepare the flan case to take the wet filling. You need to first ‘Bake blind’ the pastry. See here for more information.
11-You need to bake blind for 20 minutes in the oven. **** After 10 minutes in the oven, remove the weights and return the pastry to the oven ‘naked’ so it cooks through and crisps up.
12-When the pastry has cooked, remove from the oven and allow to cool in the pie dish.
13-Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven’t done so already.
14-In a saucepan, add the sugar, cornstarch, salt and coconut milk.
15-Stir so there are no lumps and bring to a gentle boil, stirring all the time.
16-As soon as it boils, remove from heat. In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour.
17-Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil. At this point, have a little taste to see if you have the amount of sweetness to your liking.
18-If you need more, simply add a tablespoon of sugar at a time and taste as you go along. Remove from heat, stir, then transfer to a bowl to cool.
19-In a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast! Then set aside to cool.
20-When the coconut custard has cooled, add the cream cheese and use a hand whisk to mix it all in really well.
21-The custard will be a little stiff at first but it will loosen so don’t worry!
22-If you are adding pineapples, add them to the custard mix now, and mix them in well.
23-Use an electric whisk and whip up the cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream.
24-When whipped, gently fold HALF of the whipped cream into the custard mix using a spatula.
Now for the fun part!
25-Add the lovely creamy filling to the pie case, then add the other HALF of the whipped cream.
26-Sprinkle all over with your toasted coconut and refrigerate of 3 -4 hours.
27-You can add 2 teaspoons of Malibu to the custard,
28-Swap Pecans for any other nuts you like in the pastry, add bananas instead of pineapples, really, you can go as tropical as you wish, or keep it as a perfect creamy coconut pie
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