Coconut Pie

Buttery, crumbly home-made shortcrust pastry, encasing a luscious, creamy coconut filling – it’s pure indulgence. It just dissolves on the tongue and the taste is just divine.

A great project for a rainy afternoon, it’s not hard to make this pie. It makes for a lovely home-made gift though I love to serve it with coffee after a meal.

It was my sweet tooth that took me to the kitchen initially and though I love cooking with vegetables and savoury ingredients, I must admit that these sweet treats are my absolute favourites.

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Warm from the oven, rich and velvety – what could be more comforting than a pie?

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This recipe makes an 8 inch pie.

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PREP: 40 minutes COOK TIME: 20-30 minutes

Ingredients

  • 11/2 cups flour
  • ½ tsp salt
  • ½ cup butter
  • 3-4 tbsp cold water
  • 1 large coconut, grated
  • 11/2 cups sugar
  • 2 tbsp water
  • 2 eggs, beaten
  • 60 gms butter

Preheat the oven to 180 C.

Grease an 8 inch pie pan or use a non-stick pie pan.

Sift the flour with the salt. Cut the butter into the flour until it resembles breadcrumbs. Add the cold water and mix gently until the dough comes together and can be shaped into a ball. Cover with cling film and rest for 30 minutes in the refrigerator.

Roll the pastry on a floured surface about an eighth of an inch thick. Line the pie pan and bake blind until the pastry is lightly golden. Set aside to cool.

For the filling, mix the coconut, sugar and water in a pan and boil gently for 15 minutes. Remove from heat and add the eggs and butter. Scoop into the piecrust and bake for 10-15 minutes. Enjoy.

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