Coconut cream pie with mint and basil
Votes: 2
Time: 7 hours 30 minutes
Complexity: easily
Servings: 10-12
Complexity: easily
Servings: 10-12
Basil and a sweet cream dessert might seem like incompatible ingredients. But when paired with mint and coconut milk, this spicy herb takes on a whole new dimension, harmoniously complementing the entire bouquet of flavors and aromas. Grind sugar with mint and basil and add it to the creamy filling, giving it not only a stunning aroma but also a pleasant minty hint. The filling is spread into a simple crust of crushed wafer cookies and refrigerated for several hours until set. Before serving, top the finished pie with whipped cream and sprinkle with coconut flakes and fragrant green sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- Half a 300g package of vanilla wafer cookies (approximately 45 pieces)
- 3 tablespoons of sugar
- 4 tbsp (60 g) butter, melted
Filling and topping
- 1 cup of sugar
- 1/4 cup fresh green basil
- 1/4 cup fresh mint
- 2 large eggs
- 1.5 cups heavy cream
- 1/3 cup cornstarch
- 1/4 tsp coconut extract
- 1 can (400 ml) of unsweetened coconut milk
- 3/4 tsp grated lime zest
- Toasted coconut flakes, for topping
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Recipes with similar ingredients: wafer cookies, sugar, butter, basil, mint, eggs, cream, starch, coconut extract, coconut milk, lime zest, coconut flakes
Cooking the dish according to the recipe:
- Prepare the cake layer. Preheat oven to 350°F (175°C). Process the cookies and sugar in a food processor until fine crumbs form. Add the melted butter and process until smooth. Pour the mixture into a 9-inch (22 cm) pie pan and press into the bottom and up the sides. Bake until set, about 15 minutes. Cool completely on a wire rack.
- Prepare the filling. Wash the bowl of a food processor. Puree the herbs and sugar in the food processor. In a bowl, whisk the eggs, 1/4 cup heavy cream, cornstarch, and coconut extract until smooth. Combine the coconut milk, 1/4 cup heavy cream, and herb mixture in a saucepan, reserving 2 tablespoons; cook over medium heat, stirring occasionally, until steaming, 5 minutes. Stir 3/4 cup of the hot coconut mixture into the egg mixture, then pour the egg mixture into the saucepan. Cook, stirring constantly with a wooden spoon, until the mixture thickens like pudding, 3 to 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the mixture through with a rubber spatula. Pour the filling into the cooled crust. Place plastic wrap directly on the surface of the filling and refrigerate until set, at least 6 hours.
- Remove the plastic wrap. Beat the remaining 1 cup heavy cream with the lime zest and 1 tablespoon herb sugar mixture with a mixer until stiff peaks form. Top the pie with the whipped cream; sprinkle with the remaining 1 tablespoon herb sugar and coconut.
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