Tropical Cream Pie | Sanjeev Kapoor Khazana

Each bite of this crunchy, creamy, coconutty pie, topped with fresh fruits will transport you to a vacation in the tropics.

TROPICAL CREAM PIE - (Serves - 4)

Ingredients

2 tablespoons chopped fresh pineapple + for topping
2 medium half baked pie shells
¼ cup cornstarch
3 cups milk
4 egg yolks
¾ cup castor sugar
1 teaspoon vanilla essence
1 cup whipped cream
1 tablespoon bloomed gelatin
2-3 tablespoons toasted fresh scraped coconut

Method

1. Take cornstarch in a bowl. Add milk and whisk. Add yolks and whisk well.
2. Heat the cornstarch mixture in a small deep non-stick pan. Add castor sugar, whisk and cook till it melts. Add ½ teaspoon vanilla essence, whisk and cook till mixture thickens. Transfer in a bowl, cover with cling film and refrigerate to chill.
3. Combine whipped cream, pineapple and bloomed gelatin in another bowl and mix. Add remaining vanilla essence and mix well.
4. Transfer ½ of cornstarch mixture in another bowl. Add coconut and mix well.
5. Fill the pie shells with prepared coconut mixture and spread whipped cream mixture on top. Refrigerate prepared pies for 2-3 hours.
6. Top with some pineapple, cut into wedges and serve.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts