Coconut cream pie

Hello everyone hope your all well? Today I'm going to share a very easy and delicious recipe for coconut cream pie! You will need:-

For the pastry 

1 cup plain flour

1/2 cup butter (cold)

Ice cold water (few tbsp)

Pinch of salt

For the filling 

2 cups milk 

1/2 cup granulated sugar

1/4 cup cornflour

1 whole egg

2 egg yolks 

2tsp vanilla extract

2tbsp butter

1 1/2 cups shredded coconut

For the topping

Any cream that you like, i like dream topping so i used 2 packets of that you also want about 3tbsp of shredded coconut which we will toast for decorating.

1) preheat your oven to gas mark 4

2) to make the pastry, combine the flour and salt, add in your really cold butter and mix either with your hands or a food processor until the mix resembles breadcrumbs

3) add in 2 tbsp ice cold water and mix just until the mixture comes together, the less water you use the better, just add a little at a time, the mix may look crumbly but if you can bring it together with your hands you don't need any more water! You may need to add in more water or you may not need as much so do this step slowly

4) once the mix has come together, wrap it in cling film and refrigerate for 15 minutes

5) take out the fridge and roll out onto a lighly floured surface to about 1/4 inch thick, this is short crust pastry and it is very crumbly which makes it so nice, it may be hard to roll at first because its so crumbly but keep working with it, it will come together 

6) place the pastry into a greased pie dish, if it tears just stick some more pastry over the tear and press it down to even out, crimp the sides however you like and prick the base with a fork

7) line the inside of the pastry with foil and fill with baking beans, dried peas or rice and blind bake in the oven for 10 mins, take out and remove the foil and baking beans and bake for a further 15 minutes until lightly golden, turn off the oven and set aside! 

8) now for the filling, place your milk and sugar into a saucepan (leave 2tbsp of the sugar behind) and bring to a gentle boil

9) while the milk is heating up, mix together your egg, egg yolks, 2tbsp sugar and cornflour until you have a lump free mixture

10) once the milk comes to a boil, slowly (very slowly) add the milk mixture into the egg mixture stirring consistently...this method is know as tempering, we are slowly introducing the eggs to the heat, if we put the eggs straight into the boiling mix they would scramble

11) put the whole mixture back into the saucepan put it back onto the heat and bring to a boil, do not stop stirring otherwise you will scramble your eggs, mix consistently, mixture will suddenly become thick thats when it is done (thick enough to coat the back of a spoon), remove from the heat, stir in the butter and vanilla extract until butter has melted

12) pass the custard through a sieve, add your coconut and then place the mixture in a bowl and cover with cling film (place the cling film directly onto the custard to stop a skin forming) and place in the fridge. 

13) place some coconut in a dry pan and heat on medium heat stirring occasionally until the coconut turns golden 

14) make your desired cream, I'm using dream topping as none of my family like whipped cream

15) place the cooled coconut custard into the pie shell and top with your desired cream, i piped mine on using a star tip! sprinkle with the toated coconut and enjoy:) 

Hope you all enjoyed this recipe, if you have any requests please let me know:)

Happy baking

Xxx

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