Friday, 17 May 2013

Coconut Cream Pie

I made my first ever coconut cream pie! Pete, Mum and I were dreaming about them so much I had to make one for us to eat.

Gluten-free, naturally. It was great! I have no pictures of the inside as it got eaten so quickly, but basically it's a pastry base, sweet coconut goo middle, and squidgey airy meringue on top. I read recipes for ones with whipped cream on top and I thought that sounded like the meringue version's rubbish cousin, but mine was so ridiculously sweet I can see why that would work.
Here's the recipe:
Turn the oven to 180C. Grease a 9 inch pastry tin.
  • 225g/2 cups gluten free plain flour
  • pinch salt
  • 110g/ 1/2 cup cold unsalted butter, cubed
  • 2 tbsp sugar
  • 1 egg
Rub the butter into the flour and salt until it looks like breadcrumbs.
Mix in the sugar, then the egg. Try and make a ball of dough with it. Add a tablespoon of water if it won't stick together. And as many as you need until it does. You don't want it too sticky though. You just want it to come together.
Roll it out on some foil. Gluten free pastry should be seen and not heard so you want it quite thin - 4-5mm.
Line your tin. You can't do it all in one unless you're a superhuman. I consider myself to have done well if I've managed to get a piece to cover most of the botton of the tin and construct the sides on seperately.
Blind bake for 15-20 minutes, or until it's looking dry and before it gets brown.

  • 2 1/4 cups cream
  • 3/4 cup sugar, plus 1/4 cup for the egg whites
  • 3 eggs, separated
  • 1/4 cup cornflour
  • 1 teaspoon vanilla extract
  • 1 3/4 cups dessicated coconut
1a. Put the coconut onto a baking tray and bake it in the oven for a few minutes, until it goes brown. This toasting gives it a better flavour.

1.  Put the cream and 3/4 cup sugar in a saucepan and bring to a simmer. Meanwhile mix up the egg yolks in a jug.

2. Pour the hot cream into the the egg yolks, slowly at first, stirring lots. If you stick it all in at once you'll get blobs of cooked egg. Leave a residue of cream in the saucepan.

3. Put the cornflour into the cream dregs in the saucepan and stir into a paste. Stir lumps out. Add the cream and egg mixture back into it, a teeny bit at a time, stirring to combine. When you've added enough that it's turning back into a liquid, add the rest of the cream and stir in.

4. Bring to the boil and reduce to a simmer. Cook it like this, stirring constantly, until it thickens, 4-6 minutes.

5. Take off the heat and stir in the toasted coconut and vanilla extract. Pour into your precooked pastry case and leave to cool completely.


6. Oven to 150C. Whip up the egg whites with the remaining sugar to form stiff peaks. Spread over the pie, right to the edges, and bake until it's going lightly brown on the top, about 30 -40 minutes. You can bake it at a higher temperature for less time. The aga's on low at the moment so I just stuck it in there.

It's so sweet you need to drink a gallon of water after a slice and you feel a bit funny. I have plans for the next one - I think I'll make it as above, but whip up some double cream and somehow inject it under the surface of the people inject jam into doughnuts.


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