Peanut Pie with Coconut and Pecan Filling

Preheat the oven to 350°F

Grease a 20 cm x 30 cm baking dish with butter. Reserve

In a stand mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Add the sugar, beating always, until a homogeneous mixture is formed (approximately 2 minutes)

Add the yolks and continue beating until the mixture becomes creamy (approximately 5 minutes)

Remove from the stand mixer

Sift the flour and salt over the mixture

With a spatula, mix delicately until uniform

Pour into the reserved baking dish

Bake in the preheated oven until it starts to come loose at the edges (approximately 20 minutes)

Let cool for 10 minutes

Cover with a kitchen cloth and dust with cornstarch

With a spatula, release the sides and bottom of the dough

Turn out onto a plate

Prepare the filling: while the dough is baking, in a medium saucepan, combine all the ingredients, bring to high heat and cook, stirring always with a wooden spoon, until a thick cream forms (approximately 4 minutes)

Let cool

Spread the filling over the dough

With the help of the kitchen cloth, roll the roulade in the direction of length

Transfer to a serving dish and let cool

Cover with coconut flakes and serve immediately

221 calories per slice