Coconut And Passionfruit Cream Pie
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
100 g
Unsalted Butter (melted)1.5 cups
Heavy Cream3 cup
Coconut Cream3 tbsps
Sugar (confectioner's)Directions:
1
For the crust: Place the biscuits, coconut and butter in a bowl and mix to combine
2
Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm
3
Place the biscuits, coconut and butter in a bowl and mix to combine
4
Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm
5
For the coconut filling: Place the cream, coconut cream and sugar in a bowl and whisk until thickened
6
Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set
7
Cut the pie into wedges and top with passionfruit pulp to serve
8
Place the cream, coconut cream and sugar in a bowl and whisk until thickened
9
Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set
10
Cut the pie into wedges and top with passionfruit pulp to serve