A light, fluffy and delectable Coconut Cream Pie will finish off any dinner party with flair! This recipe is relatively simple, bursting with flavour, and sure to impress anyone who tastes it.
We recommend serving the pie with fresh cream for a slice of absolute goodness! Take note: this recipe is not suitable for freezing.
Method
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To make the pastry, sift the flour and a pinch of salt into a bowl. Add cubed butter and lard and cut it in with knife until it resembles breadcrumbs. Using a fork add just enough ice water to bind dough, then wrap in plastic and refrigerate for half and hour.
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When cool, roll out dough and blind bake ( place baking beans on baking paper on the dough) for 10 - 15 minutes on 180 degrees.
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Take 1 cup of coconut and spread it out on baking paper on a tray and toast in oven until golden brown, stirring the coconut often so it doesn't burn. Leave to one side.
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In a saucepan place sugar, cornflour, and the rest of the salt. In a separate bowl whisk together the milk, cream and egg yolks, add this to the saucepan.
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Cook over low heat and make sure to stir continuously until it comes to boil. Boil for one minute and then remove from heat and add the butter, vanilla essence and the remaining coconut.
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Pour mixture into pre baked pastry and when filling is cooled sprinkle with toasted coconut.
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Time to enjoy a piece of that coconut cream pie!
