For coconut short bread crust:
3/4 Coconut flour
1/3 melted coconut oil
1/4 tsp Salt
For coconut custard cream layer:
1 can coconut milk
4 egg yolks
1/3 cup sugar
2 Tbsp Cornflour
1/4 cup grated fresh coconut
1 tsp vanilla essence
for whipped cream topping :
1 cup heavy whipping cream
1/4 cup coconut powder
1/3 cup sugar
1/2 Tsp Vanilla essence
1/2 cup oven toasted coconut flakes
few leaves of chandi ka warq
We start by making coconut shortbread crust for the base. Preheat the oven at 160 degree C.
In food processor add coconut flour, eggs, coconut oil and salt. combine all the ingredients until it looks like a crumbly dough.
Gently with hand bring the dough together and wrap it it cling film and place it in fridge for 5 minutes.
Grease the removable bottom pie pan with little butter.
Remove the dough from fridge. Place it in the pie pan and with help of your fingers and back of your hand spread the dough evenly and frimly all over the pan
Prick the base of pan with fork. place the pie pan in the oven and let it bake for 30 – 35 minutes.
when done remove the pie pan from the oven and place it on cooling rack to cool down completely before adding the the filling.
Next step will be to make coconut custard cream. In a bowl add egg yolks, sugar and cornflour and whisk it well.
Heat coconut milk in a pan over medium heat, don’t let it boil.
When the coconut is hot, remove it from the heat and gradually add egg mixture, keep whisking it as we don’t want scrambled eggs.
Place the coconut custard pan back on medium heat. Keep whisking to avoid formation of lumps. Add vanilla essence and mix well.
Once the custard has thicken remove the pan from heat and let it cool down. To speed up the process you keep it in fridge.
After the custard is cooled add grated coconut and mix well.
To make whipped cream layer, take a large bowl add chilled heavy whipping cream, sugar, coconut powder and vanilla essence.
With help of hand mixer whip the cream until soft peaks are formed. Place it in the fridge until assembly of pie.
To assemble the Coconut cream pie, take the cooled coconut shortbread crust base, add coconut custard cream layer and top it up with coconut flavored whipped cream.
To garnish gently place delicate sliver leaves ( chandi ka warq) over the whipped cream layer and finally sprinkle toasted coconut flakes.
Place the Million Dollar Coconut Cream Pie in fridge for at least 2 hours before serving.