Coconut Cream Éclair Pie
Description
This recipe won't take much time. Prepare this delicious coconut cream pie as follows: first, make the dough. Rub the cottage cheese with sugar and egg, then add flour with baking powder. Place the dough in the refrigerator for 30 minutes, then transfer it to a baking form and bake the crust. For the filling, mix milk with sugar and coconut flakes, and bring to a boil. Then add eggs beaten with flour and vanilla to the hot mixture, and cook over low heat until thickened. Finely chop the pineapple and sauté with sugar. At the end of cooking, add rum and starch. Cool down both the pineapple filling and the coconut cream, then spread them over the crust and sprinkle with cocoa powder. Refrigerate the pie for 3 hours, then serve chilled.
Instructions
- 1
Step 1
Mix the cottage cheese with 2 tablespoons of sugar and one egg, then add 40 g of melted butter.
- 2
Step 2
Add 300 grams of flour and baking powder, then knead the dough and place it in the refrigerator for half an hour. After that, spread the dough into a baking pan and prick the entire surface with a fork.
- 3
Step 3
Bake in the oven for 20 minutes at 180 degrees.
- 4
Step 4
Mix the milk with 2 tablespoons of sugar, coconut flakes, and bring to a boil, then remove from heat. Beat 2 eggs, 50 g of flour, and vanilla, then gradually pour into the milk while stirring. Return the mixture to the heat and cook over low heat until thickened, without bringing to a boil. Once ready, let it cool.
- 5
Step 5
Melt the remaining butter, add the diced pineapple to the pan, along with 2 tablespoons of sugar, and sauté for 5 minutes. Then add the rum and starch, mix well and remove from heat. Let it cool, then spread over the cake layer.
- 6
Step 6
Top with coconut cream, sprinkle with cocoa powder, and refrigerate for 3 hours. The finished pie can be served.