Tarte à la crème de noix de coco (Coconut Cream Pie)
Tarte à la crème de noix de coco (Coconut Cream Pie) is a traditional Tahitian recipe for a classic pie of coconut custard thickened with egg yolks and cornflour in a blind baked pate brisee case. The full recipe is presented here and I hope you enjoy this classic Tahitian version of: Coconut Cream Pie (Tarte à la crème de noix de coco).
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Ingredients:
1 batch French sweet shortcrust pastry, blind baked in a deep pie dish
75g unsweetened shredded coconut
200g granulated sugar
40g cornflour (cornstarch)
1/4 tsp salt
500ml coconut milk
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
Whipped cream for topping
Method:
Begin by preparing the pastry according to the French sweet shortcrust pastry recipe. Use this to line a deep baking dish, trim the ends neatly then line with baking parchment, fill with baking beads and bake in an oven pre-heated to 180C for about 10 minutes. Remove from the oven, take out the baking beads and parchment paper then return to the oven and bake for a further 5 minutes, or until the pastry is lightly golden. Remove from the oven and set aside as you prepare the filling.
For the Filling: In a saucepan, mix together the sugar, cornflour, and salt. Gradually whisk in the coconut milk and cook over medium heat, stirring until it thickens.
In a small bowl, beat the egg yolks. Slowly drizzle a bit of the hot mixture into the yolks to temper them, then pour back into the saucepan. Cook for an additional 2 minutes.
Remove from heat and stir in butter, vanilla, and shredded coconut.
Pour the filling into the pie crust and let it chill in the refrigerator for at least 2 hours until set.
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