Fragrant Coconut Pie｜coconut Cream Pie
by The little prince of Aitullah
Favorite
Difficulty
Normal
Time
15m
Serving
2
Duang～
1. Heat the coconut flakes in the oven at 400 F for 5 minutes, turning over halfway through. If the coconut flakes are sugar-free, add 1/3 cup of sugar when baking.
2. Melt the chocolate in water, or add two spoons of half&half and heat it in the microwave for about one minute. Put it on the bottom of the pie and let it cool for later use (you can put it in the refrigerator).
3. Take a relatively deep non-stick pan, add Half&half, cornstarch, egg yolk, sugar, and salt. Stir continuously over medium and low heat until all the flour melts into a paste. Turn off the heat, add vanilla extract and half of the coconut, and stir well.
4. Pour the paste into the bottom of the pie and refrigerate for at least 4 hours.
5. When you are ready to eat, whip the cream (first at medium speed and then high speed), spread it out, and sprinkle with the remaining shredded coconut at the end~
Tips:1. I think the ready-to-eat pie is very convenient and not unpalatable. If you plan to make your own digestive biscuit base, just use the recipe for mousse cake base!
2. If you use tapioca flour, it tastes more Q, and it feels like a pearl🤣
3. Students who don't like chocolate can omit that step. But I highly recommend it! The taste is very good!
4. The overall sweetness of this recipe is moderate ~ you can adjust it yourself!
