Photo by Will Meppem
Store-bought ingredients are an easy way to spruce up old favorites, like coconut cream pie. Here, passionfruit curd lends its distinctive tropical flavor to the filling for a refreshing twist.
Recipe information
Yield
Serves 8
Ingredients
For the crust:
150 g plain sweet biscuits, crushed
1/3 cup desiccated coconut, toasted
100 g unsalted butter, melted
For the coconut filling:
1 1/2 cups heavy cream
3/4 cup coconut cream
3 tablespoons confectioner's sugar
1 cup store-bought passionfruit curd
Fresh passionfruit pulp, to serve
Preparation
For the crust:
Step 1
Place the biscuits, coconut and butter in a bowl and mix to combine. Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm.
For the coconut filling:
Step 2
Place the cream, coconut cream and sugar in a bowl and whisk until thickened. Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set. Cut the pie into wedges and top with passionfruit pulp to serve.
Reprinted from The New Easy © 2015 by Donna Hay, with permission from HarperCollins. Buy the full book from Amazon or Bookshop.
Recipe notes
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