Ingredients
pastry
filling
whipped coconut cream
Method
- Preheat the oven to 180°C.
- Place all pastry ingredients, except the water, into a food processor and pulse until crumbly. Then slowly add the water, while pulsing, until a dough forms.
- Turn the dough out onto a lightly floured surface and bring it together with your hands. Using a rolling pin, roll it out into a round sheet, about 3 mm thick.
- Lay the pastry in a tart tin, pressing it firmly into the base and up the walls of the tin. Remove any excess pastry from around the sides. Place a sheet of baking paper into the pastry shell and weigh it down with baking beads.
- Blind bake in the oven for 30 minutes. When done, remove the beads and paper, and allow it cool. Leave the oven on.
- To make the filling, place all the filling ingredients into a blender and pulse until completely smooth. Pour into the pastry shell and bake for 55 minutes at 180°C. When done, allow to cool completely in the fridge overnight.
- When preparing to serve, whip the coconut cream with the icing sugar and vanilla until it is thick and fluffy. Evenly spread the cream over the top of the cooled pie. Using a sieve, dust the pie with a little cinnamon. Serve immediately or place back in the fridge so the cream can set a little more before slicing.
