Ever got the feeling that your typical desserts are all blending together? That requisite bowl of kheer, the same old cake. Occasionally, you'd like to present something that tastes like you exerted effort, without having your entire kitchen resemble a war zone. That's where this coconut cream pie with almond crunch enters the picture.
It's rich but not heavy, sweet but not overly so, and the almond crunch provides a nice bite. Imagine cool coconut cream topped with a plain biscuit crust with golden toasted almonds. It's a sweet that will do for festivals as it will for a Sunday lunch at home. And no, you won't need to use any specialized baking equipment.
Even better? The ingredients are familiar: coconut milk, custard, almonds, butter, and biscuits. It is all combined in an easy-to-follow process that's simpler to remember after you've done it once. If you've been holding out for a no-fuss dessert with a twist this is the one. Here's how to make a real coconut cream pie with almond crunch, the kind that tastes like you actually know what you're doing.
Begin with your base. Break 200 grams of digestive biscuits (Marie or Parle-G will do too). Mix it with melted butter until 1/3 cup and has the consistency of damp sand. Press the mixture into a pie tin or round cake tin, covering the bottom and sides in an even layer. Spread using the back of a spoon, getting a firm, smooth layer. This prepares the way for the filling, so ensure that it's tight. Refrigerate it for 30 minutes as you prepare the next step.
Sear a pan on medium heat and add a half cup chopped almonds. Dry roast them for a couple of minutes until they're golden and smell toasty. Sprinkle a spoon of jaggery or sugar over them and allow it to coat the nuts. Stir for a minute until they're sticky and clumped. Spread this mixture out on a plate to cool. Once cooled, break into rough shards or leave it as is. This almond crunch will be added on top, providing that touch of snap in every bite.
In a saucepan, place 1 ½ cups coconut milk (use full-fat for best results), 1 cup normal milk, and 3 tablespoons sugar. In another bowl, combine 3 tablespoons corn flour with a small amount of cold milk to form a smooth paste. Once your milk mixture is warm (don't let it boil), gradually add the corn flour paste while stirring. Continue stirring until it becomes thick and custard-like. Turn off the heat and allow it to cool slightly. Add in ½ teaspoon vanilla extract for added aroma.
After the biscuit base is set and your coconut custard has cooled slightly, pour the custard into the prepared base. Smooth the top with a spatula. Tap the tin on the counter lightly to remove air bubbles. Refrigerate it again for at least 2–3 hours. This provides the custard sufficient time to set. You want it firm but not so hard that it won't scoop cleanly. Don't be in a hurry with this stage; the cooling time is essential to achieving the correct structure.
Whip 1 cup chilled cream (Amul or any fresh cream is fine) with 1 tablespoon powdered sugar till soft peaks. Once your custard is properly set, spread this cream on top in a thick, even layer. You can spoon it on and then smooth it with a knife. Don't press too hard you don't want to disturb the custard below. This whipped cream adds balance to the richness of the coconut and provides a good contrast for the crunch on top.
Now for the finishing touch your almond crunch. Sprinkle it evenly over the whipped cream. If you have some larger clusters, put them at the center or edges for a country finish. Don't overcrowd; a light scattering prevents it from sinking into the cream. This layer provides a wee surprise with each spoonful. You may also garnish using a few toasted coconut flakes or thin strips of coconut if you prefer to double up on the coconut motif.
Let the fully assembled pie sit in the fridge for another 30–45 minutes before serving. This helps the cream and crunch settle. To serve, use a sharp knife dipped in warm water for clean slices. If you’re taking it to a gathering, keep it chilled until the last minute. This pie holds well for up to two days, but the crunch is best on day one. If storing, loosely cover it with foil don’t press down, or the cream will get smudged.