Chilled Brazilian Coconut Pie
Ingredients
Crust
- 100g crushed and sifted plain biscuits
- 100g melted margarine
- 100g packaged shredded coconut
- 1 teaspoon coconut extract
Filling
- 1 (14 oz) can sweetened condensed milk
- 2 cans milk (using the condensed milk can for measuring)
- 300g fresh shredded coconut
- 2 level tablespoons cornstarch
- 1 carton heavy cream
Preparation
Mix all crust ingredients to form a dough
Press the dough into the bottom and sides of a removable-bottom pie pan, pressing firmly to prevent crumbling
Prick the crust with a fork and bake until golden
Remove from oven and set aside
Combine sweetened condensed milk, milk, and cornstarch in a saucepan over low heat, stirring constantly until boiling
Remove from heat and stir in fresh shredded coconut and heavy cream
Pour the filling over the crust
Sprinkle a little shredded coconut on top
Chill until set
Unmold after cooling
Tip
If the crust is too dry, add a little more margarine until it comes together
