Macadamia Choc Coconut Pie (Thermomix)
50g macadamia nuts
20g dark brown sugar
200g caster sugar
80g cubed cold butter
140g plain flour
45g rolled oats
400g coconut cream
230g milk
70g corn flour
70g water
160g dark coverture chocolate
Topping:
1 vanilla bean
30g sugar
250g mascarpone cheese
60g shredded coconut flakes toasted in oven for 5 minutes
~ 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 for 20 minutes until golden brown then 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.
~ Set aside 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.
General Tips
~ Replace mascarpone with whipping cream if desired.
~ It is not necessary to separate the coconut custard and chocolate layers unless using a smaller pie dish.