Coconut-Cream-Pie
Ingredients:
For shortcrust pastry:
- two hundred fifty g flour
- fifty g caster sugar
- one hundred g butter
- one half glass milk
- one salt
For coconut pastry cream:
- half l milk
- two egg yolk
- sixty g flour
- one hundred g sugar
- two tsp vanilla extract
- two tsp rum
- sixty g grated coconut
PREPARATION
1
For the shortcrust pastry: In a bowl, mix together the flour, sugar and salt. Add the softened butter and sand with your fingers until a fairly homogeneous ball is obtained. Pour in the milk while kneading and leave to stand for a few minutes. Roll it out to form a tart base.
2
For cream: boilling milk with vanilla extract.Meanwhile, using whisk, working egg yolks with sugar to the mix whitens also forms a ribbon. Gradually adding flour. Time the flour is well incorporated, adding coconut. Pour boil milk on mix, whisk well.
3
Return the mixture to the saucepan over low heat and stir constantly. Cook until the cream bubbles and has taken on a fairly thick consistency.
4
Placing this cream in bottom of pie, sprinkle with grated coconut & cooking for twenty min at two hundred forty °C, then place on grill for a few minutes to brown the top of the pie.
To finish
Refrigerate for two h or more & servig chill.
Enjoy !