Coconut-Cream-Pie

Coconut-Cream-Pie

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 !
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