Today I will show you how to make a raspberry coconut creme pie. If you enjoy this recipe please vote for this in the pie competition.

To make this pie you will need:

Pastry:

1 1/2 cups plain flour
125 grams unsalted butter
1/3 cup caster sugar
1 egg yolk
1 tablespoon cold water
grapeseed oil (if pastry is too dry)

Creme Filling:

3/4 cup sugar
1/3 cup plain flour
1/4 teaspoon salt
4 egg yolks
2 cups milk
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1/4 - 1/2 coconut

Raspberry Topping:

1 cup raspberry's (fresh or frozen)
3/8 cup granulated sugar
1/4 cup water
1/4 teaspoon vanilla extract
1 teaspoon cornstarch
1 tablespoon water
1/2 tablespoon butter

You will also need some tools such as a food processor and cupcake holders. Feel free to use this recipe in any way you want.

Step 1: Pastry

You will need the following ingredients to make the pastry (https://www.taste.com.au):

3/4 cups plain flour
62 grams unsalted butter
1/6 cup caster sugar
1/2 tablespoon cold water
grapeseed oil (if pastry is too dry)

Method:

Combine flour, sugar, butter and water in a food processor. Process until mixture resembles breadcrumbs. If the pastry is dry and cracks add a small amount of grapeseed oil and repeat step 1.

Next, Place on a lightly-floured surface and knead until smooth. Refrigerate for 30 minutes.

Step 2: Creme Filling

To make the creme filling you will need(https://www.foodnetwork.com):

3/4 cup sugar
1/3 cup plain flour
1/4 teaspoon salt
4 egg yolks
2 cups milk
2 tablespoons butter 1
1/2 teaspoons vanilla extract
1/4 - 1/2 cup coconut

Method:

Firstly, in a medium saucepan, combine sugar, flour and salt. In a seperate bowl mix egg and milk. Whisk the wet ingredients into the saucepan and mix over low heat until thickened.

Remove from the stove and add the vanilla essence and coconut. Now is the time to add any variations that you want to. You could add banana, or even raspberry sauce (Next step->).

Step 3: Raspberry Topping

You will need (https://www.tastesoflizzyt.com):

1 cup raspberry's (fresh or frozen)

3/8 cup granulated sugar

1/4 cup water

1/4 teaspoon vanilla extract

1 teaspoon cornstarch

1 tablespoon water

1/2 tablespoon butter

Method:

Over heat, combine 1/2 cup raspberry's and the water (excluding the 2 tablespoons) and sugar. Mix until sugar is dissolved. Heat to boil and stir. Reduce to low heat and add the vanilla.

In a cup mix cornflour and 1 tablespoons of water. Pour this into raspberry mixture and leave on medium heat for 4 minutes or until thickened.

Then remove from heat and add butter. Add the remaining raspberry's and stir.

Step 4: Baking the Pastry

You will need:

The pastry from step 1
Rolling pin
Pie dish
Circular cookie cutter
Small muffin tin
Small cupcake holders

Method:

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit)

Divide the pastry ball into two sections. Roll one ball with a rolling pin until the diameter reaches about 30cm (11 inches). Place into pie dish and push into all edges.

Roll out the other ball, and cut into about 9 segments (depending on the size of your pie dish) using a circular cookie cutter.Place each segment into a place of a cake holder in the muffin tin and push into edges.

Step 7: Place Both pastry into oven until golden.