Tropical Cream Pie



  • Fresh pineapple chopped 2 tablespo For topping
  • Cornflour/ corn starch ¼ cup
  • Pie shells half baked 2 medium
  • Milk 3 cups
  • Egg yolks 4
  • Castor sugar (caster sugar) ¾ cup
  • Vanilla essence 1 teaspoon
  • Whipped cream 1 cup
  • Gelatin bloomed 1 tablespoon
  • Scraped coconut fresh, toasted 2-3 tablespoons

Hot ‘N’ Healthy Garlic Bread!

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  1. Take cornflour in a bowl. Add milk and whisk. Add yolks and whisk well.
  2. Pour this mixture into a small deep non-stick pan and heat. Add castor sugar, whisk and cook till it melts. Add½ teaspoon vanilla essence, whisk and cook till the mixture thickens. Transfer into a bowl, cover with cling film and refrigerate to chill.
  3. Take half the whipped cream, half the pineapple and half the bloomed gelatin in another bowl and mix. Add ¼ teaspoon vanilla essence and mix well.
  4. Transfer ½ cornflour mixture into another bowl. Add half the coconut and mix well.
  5. Fill the pie shells with this coconut mixture and spread whipped cream mixture on top. Refrigerate prepared pies for 2-3 hours.
  6. Make another pie similarly.
  7. Top with some pineapple, cut into wedges and serve.


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