Coconut creme pie - Kokoskräm i pajskal

COCONUT CREME PIE
Kokoskräm i pajskal

A crisp, brittle pie shell with a delectable coconut crème and a meringue cover – a pie that everyone falls for and that can be served both lukewarm and cold.

1 pie, 6 to 8 servings

Pie shell:

1 cup flour
3½ oz butter or margarine
2 tablespoons cold water

Filling:

1½ cups cream, 12% fat
3 egg yolks
1/3 cup sugar
2 tablespoons Maizena
¾ cup flaked coconut
1 teaspoon vanilla sugar

Meringue:

3 egg whites
3 tablespoons sugar

Decoration:

flaked coconut

Chop together flour and fat with a knife, add water and quickly work the dough together. Roll or press it out in a pie pan, diameter approx 9 inches, and bake in the middle of the oven at 390 to 440F for about 15 minutes.

Mix cream, egg yolks and Maizena in a saucepan and heat on low heat while beating until it thickens. Beat in the coconut and flavour with vanilla sugar.

Beat the egg whites until stiff, stir in the sugar and beat it all until stiff. Fill the pie shell with the coconut crème and bake in the middle of the oven at 440F for 3 to 5 minutes or until meringue is slightly coloured. Serve and enjoy!

Bella