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Hello everyone, I hope you are all well.

Today’s temptation is a lovely coconut cream pie. I used leftover Vanilla Biscotti & White Vanilla Chocolate for the crust, but you can just as well use other biscuits. The filling is a delicious Crème pâtissière with coconut, topped with whipped cream and toasted coconut. So tasty.

Here is the recipe.

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Coconut Cream Pie

The crust:

  • 8 oz. (225 g) Vanilla Biscotti or Vanilla Wafers
  • 6 tablespoons (85 g) butter, melted
  • 1 tablespoon regular sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

The filling:

  • Crème pâtissière + 4 extra tablespoons corn starch
  • 1 2/3 cup (400 ml) heavy cream + 3 tablespoons sugar
  • 1 cup (100 g) shredded coconut + a little extra to decorate
  • Preheat the oven to 350 F (180 C), and finely grind the Vanilla Biscotti eller Vanilla Wafers

 

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Mix with the sugar, melted butter, salt and vanilla extract.

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Tip the mixture into a pie dish and press it into the base and up the sides of the dish.

Place in the 350 F (180 C) oven for about 9 minutes.

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Leave to cool completely.

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Make the Crème pâtissière as described here, but add 4 extra tablespoons corn starch.

Mix in the coconut.

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Pour it into the pie dish and leave to chill for at least 5 hours, or preferably overnight.

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When you are ready to serve the pie, toast a little coconut in the oven until lightly golden.

Pour the cream into a mixing bowl.

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Add the sugar.

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Whisk for a few minutes.

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Spread out the whipped cream over the top of the pie.

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Remove the coconut from the oven and sprinkle it over the pie.

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If you don’t like coconut just leave it out.

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This is soo good.

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I hope you are inspired to make this coconut cream pie, and as already mentioned you can use any biscuits you like, such as Oreos.

Have a great day everyone.

Hug from me to you.

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1 Comment

  1. Hello,
    Love to read your blog. I need creme pattissier in English to make this one. Many thanks 😉

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