Coconut Cream Pie

Name: Coconut Cream Pie
Ingredients: biscuit crust; 1 packet Digestive biscuits, crushed; 2,5 ml (1/2 teaspoon) ground cinnamon; 45 ml (3 tablespoons) sugar; 60 ml (4 tablespoons) butter, melted; coconut filling:; 500 ml (2 cups) coconut milk; 125 ml (1/2 cup) sugar; 45 ml (3 tablespoons) corn flour; pinch of salt; 3 large egg yokes; 187,5 ml (2/3 cup) desiccated coconut; 5 ml (1 teaspoon) coconut essence; 250 ml (1 cup) cream, whipped; 60 ml (4 tablespoons) toasted shaved coconut (optional)

Coconut lovers will love this creamy coconut pie. Serve as dessert or with afternoon coffee.

Published 25 September 2023

Method

Grease a 22 cm pie plate with butter.
Make the biscuit crust. Mix all the pie crust ingredients together and press firmly into the prepared pie plate, covering sides and bottom. Leave in the deep freeze for 1 hour.
Make the coconut filling. Mix together the coconut milk, sugar, corn flour and salt in a large saucepan. Bring almost to the boil over medium heat, whisking constantly, about 3 to 4 minutes.
Whisk the egg yokes until frothy. Whisk ¼ of the hot-milk mixture into the egg yokes. Return the mixture to the saucepan. Cook the mixture, whisking constantly, until bubbles appear around the edges, about 1 minute. Stir in the desiccated coconut and coconut essence. Transfer the mixture to a large bowl and let stand for 15 minutes.
Pour the filling into the biscuit crust. Refrigerate for at least 4 hours or overnight until set. Top with whipped cream and coconut shavings just before serving.