28 June, 2019
Tropical Coconut Pie
You will need a deep pie dish measuring 9 inch diameter. My pie dish was 4 cm / 1 1/2 inches deep.
Prep Time: 10 minutes for pastry & 10 minutes for filling
Cook Time: 20 – 25 minutes for pastry
Yield: 8 servings
6 oz or 170 g Shortcrust pastry or a 9 inch cooked pie crust (See here if you would like to make your own shortcrust pastry)
Note: Also in the shortcrust pastry is 2 Tablespoons of ground pecans & 2 Tablespoons of regular sugar. Add those when you add the flour.
The Filling :
4 oz or 125 g Cream Cheese
7 fl oz or 200 ml Whipping Cream half of this amount is also for the topping & 3 Teaspoons powdered sugar.
1 cup or 200 g chopped pineapple
Some toasted or untoasted coconut for the topping
For the custard :
1/3 Cup or 65 g Sugar**
2 Tablespoons Cornstarch
Pinch of salt
2 Cups or 470 ml Coconut Milk
2 Egg Yolks
2 Teaspoons Vanilla Extract
**Adjust the sugar to your taste
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