Coconut Pie

Pie made with a filling of grated coconut and usual pie suspects.
Coconut pie

The differences between a tart, a pie, and a quiche are a blur.~ ~Yotam Ottolenghi

Now that the weather has turned cooler, I am looking forward to making coconut-based desserts. Or even simple coconut cakes and muffins. The other day, we picked a few coconuts from my one and only tree. I had used the milk in a cake and the grated coconut was left sitting in the fridge.

It helped that I had a some left-over pastry dough. So what better than bringing the two together in a pie that makes you want to reach out for another. That is after you have just finished the first slice….

For the shell, I used an 8 inch tin. The pastry was not baked blind.

Roll out the dough and place it on the tart tin. Press the edges on both top and bottom, With a help of the rolling pin, remove the overhang by rolling right across the edges. Prick with a fork and chill as you prepare the filling.

The filling:

  • 1 cup grated coconut
  • 1/2 cup sugar
  • 1/2 cup milk (I used Taaza)
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 3 tablespoons melted butter

In a bowl, mix all the ingredients mentioned above till no lumps remain.

Take out the prepared pie shell and pour the filling into it.

Bake in a preheated oven at 180 C for about 40 minutes or until a skewer inserted in the centre comes out clean.

Remove and cool. Cut into wedges and serve. This is lovely with tea or coffee.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *