Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
Subscribe
YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

No-bake key lime pie in a jar

No-bake key lime pie in a jar

Coffee cream pie

Coffee cream pie

Vanilla and jasmine angel food cake

Vanilla and jasmine angel food cake

Baked sweet corn and lemon verbena custard

Baked sweet corn and lemon verbena custard

{headline}

{headline}

Vanilla brie mousse with twice-cooked strawberries and pistachios

Vanilla brie mousse with twice-cooked strawberries and pistachios

Salted caramel bon bons

Salted caramel bon bons

Salmon gado gado

Salmon gado gado

{headline}

{headline}

Oven-baked chicken divan

Oven-baked chicken divan

Yoghurt and honey flan

Yoghurt and honey flan

Spaghetti and double cheese waffles with crispy bacon

Spaghetti and double cheese waffles with crispy bacon

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Beef, sweet potato and caramelised onion strudel

Beef, sweet potato and caramelised onion strudel

Lemonade scones

Lemonade scones

Banana custard cream pie

Banana custard cream pie

  1. Home
  2. Food

Coconut cream pie

Celebrate spring with this classic! - by Fast Ed
  • 23 Aug 2019
Prep: 30 Minutes - Cook: 45 Minutes - Serves 10
Proudly supported by

You can use homemade or store-bought shortcrust pastry to make this classic dessert and top it with any seasonal fruit you love.

Ingredients

350g shortcrust pastry, store-bought or homemade

400ml can coconut cream

6 free-range egg yolks

600ml cream

150g caster sugar

75g unsalted butter, diced

1/4 cup cornflour

2 tsp vanilla paste

1/2 tsp coconut essence

1 cup desiccated coconut, toasted

1/4 cup icing sugar mixture

Toasted coconut flakes, to garnish

Strawberries and kiwifruit, to serve

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Roll out pastry between 2 sheets of baking paper to a large disc, 4mm thick. Use it to line a buttered and floured 26cm pie dish. Crimp pastry edges decoratively, then chill until firm. Line pastry with foil, fill with baking weights and bake for 25 minutes, until golden. Remove weights and foil. Return to oven for a further 10 minutes to dry out. Set aside to cool completely.

  2. Meanwhile, combine coconut cream, yolks, 150ml of the cream, caster sugar, butter, cornflour, 1 tsp of the vanilla paste and coconut essence in a medium saucepan. Mix well with a heatproof spatula or flat-bottom wooden spoon. Place over low heat. Cook for 10 minutes, stirring, until bubbling and thick. Strain through a fine sieve into a bowl, then whisk well. Fold in coconut, then spoon into pastry shell, smoothing top. Chill until firm.

  3. 3 Whip remaining cream, icing sugar and remaining vanilla into firm peaks. Spoon over pie, then garnish with coconut flakes and top with diced strawberries and kiwifruit to serve.

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

  • Food
  • TV Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

No-bake key lime pie in a jar

No-bake key lime pie in a jar

Coffee cream pie

Coffee cream pie

Vanilla and jasmine angel food cake

Vanilla and jasmine angel food cake

Baked sweet corn and lemon verbena custard

Baked sweet corn and lemon verbena custard

{headline}

{headline}

Vanilla brie mousse with twice-cooked strawberries and pistachios

Vanilla brie mousse with twice-cooked strawberries and pistachios

Salted caramel bon bons

Salted caramel bon bons

Salmon gado gado

Salmon gado gado

{headline}

{headline}

Oven-baked chicken divan

Oven-baked chicken divan

Yoghurt and honey flan

Yoghurt and honey flan

Spaghetti and double cheese waffles with crispy bacon

Spaghetti and double cheese waffles with crispy bacon

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Beef, sweet potato and caramelised onion strudel

Beef, sweet potato and caramelised onion strudel

Lemonade scones

Lemonade scones

Banana custard cream pie

Banana custard cream pie

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • Airtasker
  • 7NEWS
  • SocietyOne
  • Health Engine
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from Better Homes and Gardens

Magazine Subscription Offer

Get your mag delivered!-Save 29% off the cover price!

Shop This Offer
Get your mag delivered!