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Macadamia Choc Coconut Pie


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Ingredients

  • 50 g macadamia nuts
  • 20 g dark brown sugar
  • 200 g caster sugar
  • 80 g cubed cold butter
  • 140 g plain flour
  • 45 g rolled oats
  • 400 g coconut cream
  • 230 g Milk
  • 70 g corn flour
  • 70 g water
  • 160 g dark coverture chocolate
  • Topping:
  • 1 vanilla bean
  • 30 g sugar
  • 250 g mascarpone cheese
  • 60 g Shredded coconut, flakes toasted in oven for 5 minutes
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Preheat
    oven to 170ºC and butter 20cm pie plate.



    Place
    nuts into TM bowl and chop for 3 seconds
    on speed 6. Set aside.



    Place
    brown sugar, 20g of the caster sugar, butter and flour into TM bowl and mix for
    5 seconds on speed 6 until resembles fine breadcrumbs.



    Add
    chopped nuts and oats and combine for a further 3 seconds on speed 6.



    Push
    into prepared pie plate using the back of the MC to pack the mix down firmly.
    Bake 20 minutes and cool.



    To
    make filling, place remaining caster sugar, coconut cream, milk, corn flour and
    water into TM bowl and mix for 10
    seconds
    on speed 7.



    Cook
    for 12 minutes at 90ºC on speed 4 until thickened.



    Remove
    half of custard and place chocolate into TM bowl with remaining custard.



    Stir
    for 1 minute on speed 3 until chocolate has melted. Turn dial slowly until you
    reach speed 8. Scrape down sides of
    bowl if necessary. When fully combined and smooth, pour into cooled crust.



    Top
    with white custard and refrigerate.



    Topping:



    To
    prepare topping, place vanilla bean and sugar into clean, dry, TM bowl and mill
    for 10 seconds on speed 10.



    Insert
    Butterfly and add mascarpone to the
    bowl. Beat together for 10-20 seconds
    on speed 4 until colour of
    mascarpone changes slightly and the mixture thickens. Do not over beat as the
    cheese will separate. Spread on top of chilled filling and sprinkle with
    toasted coconut to finish.

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Tip

Replace
mascarpone with whipping cream if desired.



Don’t
separate the coconut custard and chocolate layers unless using a smaller pie
dish.

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