The filling is very simple: just coconut, water, sugar, and vanilla. It gets cooked and poured into an unbaked pie shell. It's then meant to be topped with a lattice crust. And that does sound lovely. Unfortunately, it's also meant to use the special Bahamanian sweet pastry, which I did make, but was having a lot of difficulty working with. After many attempts at rolling it out and making my pie shell, I finally settled on using it as a press-in crust for the bottom and then very carefully dropping a solid sheet of pastry over top for the upper crust. The top crust ended up tearing in half, so the finished pie had a big split down the centre, but it still baked up fine and was definitely easier than trying to mess about with a lattice top.
Anyway, despite my pastry fumbling, the pie turned out very nicely! Everyone seemed to like it and it definitely packs a much more concentrated coconut punch than a coconut cream pie.
Photo goes here.
Fresh Coconut Pie
From Mom's Bahamanian cookbook
Ingredients
- 2 c. grated fresh coconut
- 1 c. sugar
- 1 1/2 c. water
- 2 tsp. vanilla extract
- 1/2 recipe Bahamanian sweet pastry
Directions
- Combine coconut, sugar, and water and bring to a boil over medium heat.
- Reduce heat to medium-low and simmer, uncovered, until thickened (~30 minutes).
- Remove from heat, stir in vanilla, and set aside to cool.
- Meanwhile, preheat oven to 180°C (350°F) and roll out half the pastry (1/4 of the amount the recipe makes) and use it to line a 23cm (9") pie plate.
- Pour the filling into the uncooked pie shell.
- Roll out the remaining portion of pastry and either place it on top of the filled pie or cut it into strips and weave a lattice top over the pie.
- Crimp the edges to seal.
- Bake at 180°C (350°F) until filling is set and pastry is cooked through and well-browned (30-45 minutes).
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