Brazilian Chilled Coconut Pie with Creamy Filling
Ingredients
Crust
- 100g crushed and sifted Maria biscuits
- 100g melted margarine
- 100g packaged shredded coconut
- 1 teaspoon coconut essence
Filling
- 1 can sweetened condensed milk
- 2 cans milk (use condensed milk can for measure)
- 300g fresh shredded coconut
- 2 level tablespoons cornstarch
- 1 (200ml) carton heavy cream
Preparation
Crust
Mix all crust ingredients to form a dough
Line the bottom and sides of a removable-bottom pan, pressing well to prevent crumbling
Prick the crust with a fork and bake until golden
Remove from oven and set aside
Filling
Place all filling ingredients except coconut and heavy cream in a saucepan
Cook over low heat, stirring constantly, until boiling
Remove from heat and stir in coconut and heavy cream
Pour the filling over the crust
Top with a little shredded coconut
Refrigerate until set
Unmold after cooled
Tips
If the crust is too dry, add a little more margarine until it holds together
