Coconut Cream Pie
- RECIPE CATEGORY: Dessert
- Cuisine: Italian
- type: Non Veg
- 50 mins
- 500 mlWater
- 200 gmsDlecta Unsalted Butter
- 300 gmsFlour
- 100 gmsD'lecta Dairy whipping cream
- 10 gmsIcing sugar
- 100 gmsD'lecta Ganache
- 50 gmsFresh grated coconut
In a bowl whisk the flour with the butter and water in a saucepan over medium high heat and bring to a boil.
Remove from heat and with a wooden spoon add the flour mixture all at once and stir until combined.
Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
Transfer the dough to your electric mixer (can do this by hand or with a hand mixer) and beat on low speed to release the steam from the dough (about 1 minute).
Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
Place the dough in a pastry bag fitted with a star nozzle and pipe out in pastry shells.
Bake at 200’c for 15 minutes and then reduce the oven temperature to 180’ C.
Continue to bake for a further 25 minutes or until the shells are a nice golden color and are almost dry inside.
Remove from oven and place on a wire rack to cool.
Beat d’lecta dairy whipping cream with icing sugar till stiff peaks formed and add grated coconut.
Split the pastry shells in half length wise.
Take the top shell and dip into the chocholate galze, letting the excess drip off.
Place on a wire rack to dry. Fill the bottem half with the cream.
Once the glaze is dry, gently place the top of the pastry shell on the cream.
Dust some icing sugar and garnish with grated coconut and Serve.