Coconut Flapper Pie

Maggie Beer's gluten-free-cream-cheese shortcrust

125g cheese cut into chunks
75g unsalted butter chopped and kept cold
2 teaspoon sugar
1 cup gluten free flour
2g Xanthan gum

Method

Preheat oven to 210C.

In food processor pulse the cream cheese and cold butter. When combined add the flour and Xanthan gum. Whiz just to combine, scraping down the side of the bowl

Turn out onto surface which has ¼ cup gluten free flour and bring together with your hands

Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to 1/2cm thick and place in pie tins. Cover with baking paper, weight and blind bake for 15 – 20 minutes.

Filling 

1/2 cup white sugar

2-1/2 tablespoons cornstarch

2 cups coconut milk

3 egg yolks, beaten

1 tablespoon butter

3 teaspoons  vanilla bean paste

3 egg whites, beaten to stiff peaks

Mix the sugar, cornstarch, flour and salt in a saucepan.

Stir in milk gradually.

Cook over medium heat, stirring until the mixture comes to a boil and thickens. Cook 1-2 more minutes.

Remove from the heat and Add a little of the hot mixture to the beaten egg yolks, then whip the yolks into the saucepan mixture. Stir in the butter and vanilla,  fold in egg whites and pour into the crust. Bake at 180c for 30minutes, allow to cool and then chill for an hour.