Macadamia Choc Coconut Pie

Edit

Recipe's preparation

Preheat
oven to 170ºC and butter 20cm pie plate.





Place
nuts into TM bowl and chop for 3 seconds
on speed 6. Set aside.





Place
brown sugar, 20g of the caster sugar, butter and flour into TM bowl and mix for
5 seconds on speed 6 until resembles fine breadcrumbs.





Add
chopped nuts and oats and combine for a further 3 seconds on speed 6.





Push
into prepared pie plate using the back of the MC to pack the mix down firmly.
Bake 20 minutes and cool.





To
make filling, place remaining caster sugar, coconut cream, milk, corn flour and
water into TM bowl and mix for 10
seconds on speed 7.





Cook
for 12 minutes at 90ºC on speed 4 until thickened.





Remove
half of custard and place chocolate into TM bowl with remaining custard.





Stir
for 1 minute on speed 3 until chocolate has melted. Turn dial slowly until you
reach speed 8. Scrape down sides of
bowl if necessary. When fully combined and smooth, pour into cooled crust.





Top
with white custard and refrigerate.





Topping:





To
prepare topping, place vanilla bean and sugar into clean, dry, TM bowl and mill
for 10 seconds on speed 10.





Insert
Butterfly and add mascarpone to the
bowl. Beat together for 10-20 seconds
on speed 4 until colour of
mascarpone changes slightly and the mixture thickens. Do not over beat as the
cheese will separate. Spread on top of chilled filling and sprinkle with
toasted coconut to finish.