Monday, July 27, 2015

Coconut creme pie - Kokoskräm i pajskal

Kokoskräm i pajskal

A crisp, brittle pie shell with a delectable coconut crème and a meringue cover – a pie that everyone falls for and that can be served both lukewarm and cold.

1 pie, 6 to 8 servings

Pie shell:
1 cup flour
3½ oz butter or margarine
2 tbsps cold water

1½ cups cream, 12% fat
3 egg yolks
good 1/3 cup sugar
2 tbsps Maizena or cornflour
good ¾ cup flaked coconut
1 tsp vanilla sugar

3 egg whites
3 tbsps sugar

flaked coconut

Chop together flour and fat with a knife, add water and quickly work the dough together. Roll or press it out in a pie pan, diameter approx 9 inches, and bake in the middle of the oven at 200 to 225C/gasmark 6 to 7 for about 15 minutes.

Mix cream, egg yolks and Maizena in a saucepan and heat on low heat while beating until it thickens. Beat in the coconut and flavour with vanilla sugar.

Beat the egg whites until stiff, stir in the sugar and beat it all until stiff. Fill the pie shell with the coconut crème and bake in the middle of the oven at 225C/gasmark 7 for 3 to 5 minutes or until meringue is slightly coloured. Serve and enjoy!



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