- TM 31
Ingredients
Crust
- 130 g Butter
- 1 tbsp lemon zest, grated
- 60 g soft dark brown sugar
- 160 g plain flour
- pinch sea salt
- 50 g macadamias
- 50 g salted pistachios, shelled
- 50 g Roasted Cashews
Filling
- 400 g coconut cream
- 400 g coconut milk
- 110 g sugar
- 1 tsp sea salt
- 2 tsp vanilla
- 80 g cornflour
Topping
- 600 g cream
- 50 g salted pistachios, shelled, chopped
- 20 g Shredded coconut, to garnish
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180°C.
Place butter, zest and sugar into mixing bowl and melt for 3 min/100°C/speed 1.
Add flour, salt and nuts and mix for 15 sec/speed 6.
Using the MC, press mixture into the base and sides of a 23cm pie plate and bake for 20 minutes. Remove from oven and leave to cool completely.
Place coconut cream, coconut milk, sugar, salt, vanilla and cornflour into mixing bowl and blend for 5 sec/speed 6. Cook for 8 min/80°C/speed 4.Cook for a further 2 min/100°C/speed 2.
Pour into pie crust and chill for several hours or until set.
Pour into pie crust and chill for several hours or until set.
Top cold pie filling with whipped cream and garnish with chopped pistachios and shredded coconut.
Clean and dry mixing bowl. Insert Butterfly. Place cream into bowl and whip 10-20 sec/speed 4 or until stiff peaks form.
Top cold pie filling with whipped cream and garnish with chopped pistachios and shredded coconut.
Crust
Filling
Topping
Thermomix Model
-
Recipe is created forTM 31
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