Vietnamese · Dessert
Coconut Pandan Pie
A Vietnamese-leaned coconut custard pie baked in a buttery shortcrust shell, its pandan-scented coconut-milk filling set softly over toasted coconut before being finished with a cool coconut cream drizzle and crisp coconut shavings.
$1
35 minsPrep
35 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
564Calories
9.5gProtein
38.3gFat
48.3gCarbs
22.4gSugar
2.8gFiber
373mgSodium
127mgChol
28.6gSat Fat
329mgPotassium
81mgCalcium
3mgIron
0.3mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub chilled cubed butter into the sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs.
2
Sprinkle in the iced water a little at a time and bring together into a firm dough; shape into a disc, wrap and rest in the fridge for 30 minutes.
3
Divide the dough in two, roll each piece thinly on a floured surface and line two 8cm individual tart tins, trimming the edges; chill the lined shells for 15 minutes.
4
Blind bake the shells at 190C with baking beans for 10 minutes, then remove the beans and bake a further 5 minutes until pale gold; cool slightly.
5
Whisk the coconut milk, beaten egg, condensed milk and the 15g sugar together until smooth, then stir in the toasted desiccated coconut and vanilla extract.
6
Divide the pandan-coconut filling evenly between the two warm shells.
7
Bake at 170C for 22-25 minutes until the filling is just set with a slight wobble in the centre.
8
Cool the pies completely on a wire rack, then chill for 1 hour to firm the filling.
9
Spoon a little coconut cream over each pie and scatter with the extra toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted all purpose flour
- 1.2 oz35g chilled, cubed butter
- 0.2 oz5g sugar white
- 0 oz1g salt
- 0.5 oz15g iced water
- 2.8 oz80g coconut milk
- 7/87/8 eggs, beaten (45g)
- 1.2 oz35g condensed milk
- 0.5 oz15g sugar white
- 0.7 oz20g toasted coconut desiccated
- 0.1 oz2g vanilla extract
- 0.5 oz15g coconut cream
- 0.2 oz5g toasted, for garnish coconut desiccated
