Tropical Cream Pie This pineapple and cream pie is absolutely irresistible. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Mar 2017 in Recipes Course New Update Main Ingredients Fresh pineapple, Cornflour/ corn starch Cuisine Fusion Course Desserts Prep Time 2.30-3 hour Cook time 0-5 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Non Veg Ingredients list for Tropical Cream Pie 2 tablespo For topping Fresh pineapple chopped ¼ cup Cornflour/ corn starch 2 medium Pie shells half baked 3 cups Milk 4 Egg yolks ¾ cup Castor sugar (caster sugar) 1 teaspoon Vanilla essence 1 cup Whipped cream 1 tablespoon Gelatin bloomed 2-3 tablespoons Scraped coconut fresh, toasted Method Take cornflour in a bowl. Add milk and whisk. Add yolks and whisk well. 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. 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. Transfer ½ cornflour mixture into another bowl. Add half the coconut and mix well. Fill the pie shells with this coconut mixture and spread whipped cream mixture on top. Refrigerate prepared pies for 2-3 hours. Make another pie similarly. Top with some pineapple, cut into wedges and serve. #Castor sugar (caster sugar) #Cornflour/ corn starch #Egg yolks #Fresh pineapple #Gelatin #Milk #Scraped coconut #Vanilla essence #Whipped cream Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article