Coconut Pie
Chrystal's comment: This is the BEST sweet dish, its really fattening, but great for special occasions, this one is from the book, but my mother has been making this dish for many years as it was given to her by a family friend, before this book was even published! I am not going to introduce this recipe, because it says basically what I just said about how special it is!

Directions. Serves 8-10

Pastry
2 cups plain flour (250g)
½ cup butter, softened (125g)
2 tablespoon desiccated coconut
4-5 tablespoons iced water.

Filling
5 large eggs, beaten
350g caster sugar
125g of melted butter
150ml of buttermilk (or 4 tablespoons of natural yoghurt mixed with 4 tablespoon of skimmed milk)
1 teaspoon of vanilla essence.

• To make the pastry, sift the flour into a bowl, then rub in the butter into pieces until the mixture resembles fine breadcrumbs. Stir in the coconut and water and mix to a firm but pliable dough.
• Roll out the pastry thinly and use to line a 25cm/10in greased fluted flan tin or dish. Bake “blind” in the preheated oven for 25 minutes (at around 200ºC). Remove the paper and beans and bake for a further 10-15 minutes or until crisp and golden.  Remove from the oven then reduce the oven temperature.
• To make the filling, beat the eggs with coconut, sugar, butter, buttermilk and vanilla, mixing well.
• Pour into the baked pastry case.  Return to the oven and cook for about 45 minutes (at around 180ºC) or until the filling has set and is firm to the touch.
• Turn off the heat and leave the pie to stand in the oven, with the door open for a further 15 minutes.
• Serve warm or when just cold, but not chilled. (Tastes great with vanilla ice cream).

Source: “Cajun & Creole Cooking” by Carol Bowen. Published 1994 by Parragon Book Service Ltd , Bristol. << Back to the recipes.