This is a quick, old-fashioned pie that really delivers on coconut flavor! You can make your own pastry or use a ready-made crust, but the filling comes together easily in one bowl. You can top this pie with whipped cream, or even a meringue, or serve it with a little vanilla ice cream on the side. It's also wonderful as-is!
When I make pastry, I always make a double-crust recipe, even when I'm baking a single-crust pie like this one. I wrap up the half I'm not using well, and put it in the freezer for later use.
Recipe for double-crust pie:
2 cups flour
1/2 tsp. salt
1/2 tsp. sugar
2/3 cup shortening (you can use vegetable shortening or butter or a combination of the two, or you can use lard)
7-8 TBSP ice cold water
Whisk together dry ingredients in large bowl. Add shortening and cut into flour mixture with a pastry blender. Continue until you start seeing pieces that resemble the size of gravel. Sprinkle over with 4 TBSP cold water, and toss with a fork. Sprinkle over remaining cold water and toss until it starts to stick together and then form a ball. Gather with hands and shape into ball. Cut in half with knife. Shape each half into disk and wrap each with plastic wrap. Refrigerate 30-60 minutes before rolling out. If not using both disks, freeze extra one.
Filling:
1/2 cup buttermilk
1/2 cup butter, melted and cooled to room temperature
3 eggs
1 cup sugar
2 TBSP flour
1/4 tsp. salt
2 tsp. vanilla
1 1/2 cup shredded sweetened coconut
In a large bowl, beat buttermilk, butter, eggs, sugar, flour, salt and vanilla together until well blended. Add coconut and stir in. Transfer filling to a 9-inch pie plate lined with an unbaked pastry crust. Bake in center of a 325 degree oven for 50-60 minutes, until top of pie is golden brown and center is set.
Allow pie to cool completely before cutting. Keep any leftover pie in the refrigerator.
Негізгі бет Тәжірибелік нұсқаулар және стиль Coconut Custard Pie
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