Tuesday, 24 May 2011
For anyone who loves coconut, I highly suggest you copy this recipe down and make it tonight. Seriously.
My grandfather has the original recipe passed down to him from HIS grandmother, so it's been in the family for a while. As for where she got it, who knows! He wrote a copy down for me and then placed all the dry ingredients necessary in ziploc bags for me to bring back to the city and give the pie a try myself. So last night I made it for dessert!
The coolest thing about this pie? No crust is necessary! As it bakes it actually forms its own crust, as well as a distinct custard-y middle layer and a top layer of delicious coconut.
- 2 9-inch pies
You Will Need:
- 4 eggs
- 1/2 cup self-rising flour
- 1 3/4 cup sugar
- 2 cups milk
- 4 tbs melted butter (margarine works, too)
- 1 tsp vanilla extract
- 1 1/2 - 2 cups grated coconut (depends on your coconut-y preference)
- Preheat your oven to 375 F.
- In a large bowl (you will eventually put all ingredients in this bowl), beat the eggs. In a separate bowl, mix the flour and sugar together.
- Slowly pour the flour/sugar mix into the eggs while continuing to mix. Make sure this all mixes well.
- Add vanilla and melted butter to mixture. Mix again, it should be a bit thick at this point.
- Add 1 cup of milk, mix. Then add the other cup, mix again until thoroughly mixed. At this point it will be a lot thinner.
- Pour in the coconut and mix once more.
- Pour mixture into two 9-inch pie plates (NOT lined with pastry). Place in oven and bake for 30-40 minutes (will bake best on center rack, use a toothpick to test for when it is done. If it comes out clean your good!).
- Remove from oven and let cool. Place in refrigerator and serve after about an hour.
After pouring the pie mixture into the pie plate, I sprinkled some chocolate chips on top just to see how it'd turn out. Quite yummy I must say!
What special recipes have been in your family for a long time?
- 2 9-inch pies