Recipe: Fruitful Coconut Crumb Pie from Tenderflake
This creamy and nutty pie, bursting with bright fruit flavours, is the perfect finale to dinner.
Makes 16 servings (2 pies)
2 Tenderflake® Deep Dish Pie Shells
3/4 cup (180 ml) sweetened shredded or flaked coconut
1/3 cup (75 ml) chopped macadamia nuts
1/2 cup (125 ml) all-purpose flour
1/4 cup (60 ml) lightly packed brown sugar
1/4 cup (60 ml) melted salted butter
1 bag (500 g) frozen mixed fruit
2 cups (500 ml) milk
1 can (400 ml) coconut milk
3/4 cup (180 ml) corn starch
2/3 cup (150 ml) granulated sugar
2 egg yolks
2 tbsp (30 ml) softened salted butter
2 tsp (10 ml) vanilla extract
- Preheat oven to 400F (200C). Bake pie shells according to package directions; cool completely.
- Meanwhile, toss coconut with nuts, flour, brown sugar and melted butter until crumbly. Spread on a rimmed baking sheet lined with parchment paper. Bake for 10 minutes or until golden. Cool and crumble; set aside.
- Filling: Thaw fruit on a paper towel-lined baking sheet. Meanwhile, in a large, heavy saucepan, whisk milk with coconut milk, cornstarch and sugar until smooth. Set over medium heat and cook, stirring, for 10 minutes or until thickened. Beat a small amount of hot milk mixture with egg yolks. Whisk warmed egg mixture into milk mixture; cook, stirring constantly, for 1 minute or until thickened. Remove from heat; stir in butter and vanilla.
- Stir thawed fruit into custard mixture. Divide filling between prepared pie shells. Sprinkle coconut and nut mixture evenly over each pie; press gently to adhere. Cool to room temperature. Transfer to the refrigerator and chill for at least 6 hours or until set.
Substitute chopped blanched almonds for the macadamia nuts.