Homemade Coconut Pie
Here’s what you’ll need:
3 C frozen grated coconut(see tips)
1 1/2 Tbs margarine
3/4 C condensed milk (one large can)
1/2 C sugar
1 tsp salt
1/4 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp vanilla essence
First, let's make the filling:
Defrost coconut by setting at room temperature or microwaving for a minute or two. Place coconut along with other ingredients in a deep pot.
Bring mixture to a boil on medium high. Reduce heat to medium and cook until most of the water is gone (about 10 minutes.)
Stir frequently so that the coconut does not stick to the bottom of the pan. Coconut should be moist, not dry. When done, set aside and allow to cool.
Next, let's make the pie crust:
Preheat your oven to 350 degrees.
4 ½ C flour
4 tsp baking powder
½ tsp salt
1 1/4 C margarine
1/2 C sugar
1 1/3 C milk
Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour.
Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly.
Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into two pieces. Use a rolling pin to flatten each piece of dough. Use a knife to cut out a circle. Place one piece of pie crust dough in each pie pan.
Divide the filling evenly between the two pans.
Bake for 35 to 40 minutes at 350 or until crust is golden brown.
Cool, and enjoy your coconut pie. Also nice served chilled.
or if you love coconut, try
Grated coconut can be found in the freezer section of grocery stores. You can also find them in Oriental or Spanish stores.
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