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Cream Pie with Shredded Coconut
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Marcele Leal
@marceleleal- 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
- 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.
- 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.
- 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!
- Pour the meringue over the cream and then add the grated coconut over the entire pie.
- Bake in a preheated oven at 200° until golden.
- This pie can be served hot or cold.
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