Coconut Pie

Name: Coconut Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pie, 6 serving(s)
Ingredients: 354.88 ml flour; 177.44 ml butter; 14.79 ml sugar; 1.23 ml salt; 1 large egg; 59.16 ml ice water; 473.18 ml shredded sweetened coconut or 473.18 ml unsweetened coconut; 340.19 g evaporated milk; 236.59 ml brown sugar; 78.78 ml cornstarch; 14.79 ml butter; 1.23 ml salt; 4 eggs (divided into yolks and whites)

Submitted by Garlic Gnome

"Rich and delicious, but not overly sweet. This one is my take on a good friend's pass on."

Download

photo by Garlic Gnome

Ready In:: 1hr 30mins
Ingredients:: 13
Yields:: 1 pie
Serves:: 6

ingredients

354.88 ml flour
177.44 ml butter
14.79 ml sugar
1.23 ml salt
1 large egg
59.16 ml ice water
473.18 ml shredded sweetened coconut or 473.18 ml unsweetened coconut
340.19 g evaporated milk
236.59 ml brown sugar
78.78 ml cornstarch
14.79 ml butter
1.23 ml salt
4 eggs (divided into yolks and whites)

directions

Pie crust;.
In food process or or with hand pastry fork, combine butter and flour until fine meal is formed.
Add sugar, salt and yolk, pulse blend or hand work until just incorporated.
Add water 1 T at a time and pulse blend or slowly work into dough.
Form dough into a flat disk about the size of pie pan bottom, cover with plastic and refrigerate.
When ready roll out onto floured surface to correct size and press into plate.
Coconut Pie filling;.
Heat coconut and milk in saucepan to bubbling. Remove from heat and let stand 15 minutes.
Combine sugar and corn starch, mix into coconut, add butter, place back on heat until thickens.
Place in bowl to cool to near room temperature then mix in salt and egg yolks.
In separate bowl whip egg whites to soft peaks then fold into coconut mixture gently.
Pour into prepared crust. Bake at 365 for about one hour or until brown and set.
Serve warm or cool with some Mango Sorbet.