Coconut Cream pie Recipe
Coconut flavor to me is all about vacation, drinking Pina colada on a Caribbean beach so there is something about this pie that brings me back to these tropical flavor which I love so much.
Coconut Cream pie – the tart base
For this tart, I have chosen to go with a biscuit tart shell, not the store bought one of course, it’s very easy to make your own tart shell, it’s almost effortless.
In general, the base consist of any sweet cracker or biscuit of your choosing, it can be with ground graham crackers or any other buttery sweet crackers. I used a mix of graham crackers and lotus biscuits, to reach an accurate flavor of a sweet tart crust.
All it takes is to mix the crackers with the butter, that’s it, nothing much to this pie shell.
In this coconut cream pie the filling is high is coconut flavors, I used coconut milk plus shredded coconut flakes to get the exotic coconut taste, it will not be delicate, we aim for real coconut lovers.
We cook all ingredients of the filling over medium heat adding egg yolks, corn flour and finally butter, all of these ingredients will make the filling be stable almost custard like and will hold its shape after cooling down.
The topping is fairly simple and consist of whipped cream, vanilla sugar and rum, the topping only needs to compliment the coconut flavor and not to overpower it.
Once you make this coconut pie, you will never go back to simple coconut tarts, this version is so rich and full of flavor, that’s all you need if you’re a true coconut fan.
this pie is great by a hot coffee cup or just as its own and can hold in the fridge for up to 4 days. ½
take about 1 cup of the milk mixtur and add it to the egg yolks bowl.
we want to even the temperature of the egg yolks mixture.
Continue whisking for 1 more minute until the mixture incorporates completely.
Whisk the heavy cream mix into soft peaks and spread on the coconut pie filling.