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Cream Pie with Shredded Coconut

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Cream Pie with Shredded Coconut


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Tempo de preparo

1 hour(s)


10 servings

Marcele Leal

  • Ingredients
  • Recipe
  • Cornstarch Biscuit Pack1 unit(s)
  • Butter150 g
  • Sifted gems3 unit(s)
  • Milk400 ml
  • Vanilla essence to taste
  • Condensed milk1 l
  • Corn starch3 tablespoon
  • Sugar2 tablespoon
  • Sugar1 cup
  • Corn starch1 teaspoon
  • egg whites3 unit(s)
  • Shredded Coconut100 g
  1. First let's make the base: Add the cornstarch biscuit package and hit the blender until you get a farofinha, add the melted butter little by little until you get a homogeneous mass. Take a round shape with a removable bottom of 20 cm, you will line the bottom and sides with the dough. Reserve.
  2. Filling: In a pan add - 400 ml of milk, 3 sieved egg yolks, 1 can of condensed milk, 2 cl of sugar soup, 3 cl of cornstarch soup and the vanilla essence. Place over medium heat, mixing constantly until obtaining a homogeneous and consistent cream. Once ready, pour the cream over the base and set aside.
  3. Meringue: In a mixer, add 1 cup of sugar, 1 cl of cornstarch tea and the 3 egg whites. Beat on high speed until you get the meringue. He must stand firm!
  4. Pour the meringue over the cream and then add the grated coconut over the entire pie.
  5. Bake in a preheated oven at 200° until golden.
  6. This pie can be served hot or cold.

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