Double Coconut Cream Pie
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 5hrs 15mins
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- Serves
- 9
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- Calories
- 1111
If you love coconut, then you are going to absolutely adore this Double Coconut Cream Pie.
Inspired by: https://tenina.com/recipes/double-coconut-cream-pierecipe updated 12 Jan 2022
Ingredients
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- White chocolate
- 50 g
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- Butter
- 70 g
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- Shredded coconut
- 350 g
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- Vanilla bean paste
- 3 teaspoons
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- Pink himalayan salt flakes
- 1 pinch
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- Dark chocolate chips
- 200 g
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- Coconut cream
- 400 ml
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- Coconut milk
- 400 ml
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- Egg
- 2
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- Golden caster sugar
- 100 g
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- Cornflour
- 70 g
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- Whipping cream
- 600 ml
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- Dark chocolate
- as needed
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- Shredded coconut
- as needed
Tools
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Oven
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Parchment paper
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TM5
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Tm5 bowl
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Round pan - 9 x 2"
Step preview
- To make base, place butter into Thermomix bowl
- Melt - 4 min, 100°C, speed 2
- Then add shredded coconut, vanilla bean paste and pink Himalayan salt flakes
- Blend with MC fitted - 15 sec, speed 10
- Press into 23cm pie pan with removable base
- Place into a cold oven set to 200ºC and bake 10-15 minutes until golden and fragrant
- Remove from oven and place chocolate chips onto hot crust; allow to melt, before spreading with a palette knife or spatula
- Cool completely
- To make a filling add coconut cream, coconut milk, eggs, white chocolate, caster sugar, vanilla bean paste and cornflour to the TM5 bowl
- Cook - 10 min, 80°C, speed 4
- Then cook - 2 min, 90°C, speed 4
- Then add shredded coconut to the TM5 bowl
- Stir through with MC on - 10 sec, speed 4
- Pour content of TM5 bowl into pie crust
- Cover with parchment paper
- Refrigerate in fridge until set - minimum 4 hr
- Remove parchment paper
- Add whipping cream to the TM5 bowl
- Whisk - 30 sec, speed 4 - checking frequently so as not to over whip
- Spread onto custard and garnish with chocolate and coconut