PASTRIES & VARIATIONS: This is another popular dessert that can be easily reproduced at home.

COCONUT CREAM PIE

 

 

 

 

1 quantity of prepared basic short crust pastry, see recipe, for a 1-crust pie

filling

    1 cup coconut milk                                     

    6 oz evaporated milk, very cold

    4 oz whipping cream                                              

    3 tbsp. sugar           

    1 tbsp. unflavoured gelatine + 1/2 cup cold water

topping:

    1 cup whipping cream                                            

    2 tbsp. icing sugar

    green Maraschino cherries for decoration

 

 

 

 

Preheat oven to 425 degrees F.  Roll out short crust pastry to roughly ¼--inch thickness to fit a 9-inch pie plate. Prick the dough all over with a fork. Line empty pie shell with waxed paper and filled it with baking beans. Bake “blind” for 10 minutes. Remove wax paper and beans, reduce oven to 375 degrees F. and bake for 10 to 15 minutes more, or until pie shell is cooked. Remove from oven and cool on rack.

 

To make Filling:  Sprinkle gelatine into ½ cup cold water in a bowl set in a pan of simmering water, stirring well to dissolve. Add in coconut milk and mix well. Set aside until mixture is starting to gel. Whip cream until soft peaks, add sugar and continue to whip until stiff. Add evaporated milk. Fold cream and milk mixture into gelatine mixture; then pour the whole thing into the prepared pie crust. Refrigerate until filling is firm.

 

To assemble:  Whip 1 cup of whipping cream until soft peaks form, add icing sugar and continue to whip until stiff.  Fill a pastry bag attached with ½-inch star nozzle with the cream and pipe rosettes of cream decoratively on the pie. Top each rosette with a Maraschino cherry.