This is my take on coconut cream pie. The mango-passionfruit caramels add a extra little bit of tropical flavor to one of my favorite desserts.
Graham Cracker Crust Ingredients
(Martha Stewart’s Recipe)
1/4 cups graham cracker crumbs (from about 10 crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
Graham Cracker Crust
Preheat oven to 350 degrees Fahrenheit.
Mix the sugar with the graham cracker crumbs. Melt the butter. Mix the butter with the sugar and graham cracker crumbs. Press the mixture into a 9 inch pie plate. Bake at 350 degrees Fahrenheit for about 10-12 minutes. Take out of the oven and let cool.
Mango Passionfruit Caramel Filling
4 oz of Le Bon Garcon Mango Passionfruit Caramel
1/4 cup of heavy cream
Heat up cream and add 4 oz of mango-passionfruit caramel. Stir until the caramel melts. Pour mixture onto cooked tart shell.
Pour mixture onto cooked tart shell.
Coconut Pastry Cream (from Tartine)
2 cups of whole milk (16 oz)
1/2 vanilla bean
1/4 tsp of salt
4 T of cornstarch
1/2 cup + 1tbsp of sugar (4oz)
2 large eggs
4 tbsp of unsalted butter
Coconut Pastry Cream
Split and scrape the vanilla bean seeds into the milk. Heat milk in heavy saucepan with vanilla bean. Add salt and heat on medium-high heat until the milk is almost at a boil.
While the milk is heating, whisk the cornstarch and sugar in a bowl. Add eggs to the bowl and whisk until smooth.
When milk is just under a boil, pour a third of the hot milk onto the egg and cornstarch mixture. Mix thoroughly with a whisk. Add the mixture back to the hot milk. Stir until the pastry cream comes to a very light boil. Strain the cream through a sieve into a clean boil. Let pastry cream cool to 140 degrees Fahrenheit and blend in the butter little by little.
Place saran wrap directly on top of the pastry cream so it does not form a skin. Let cool in refrigerator. When fully cool, add 1 cup of small flake coconut to cream. Add coconut cream to pie on top of the passionfruit caramel mixture.
Add whipped cream to top and garnish with coconut flakes.