I had leftover short crust pastry that I’d used for the day before for another pie and I’ve also had a desire for something coconuty for a while, so I decided to combine these two together in a shape of Coconut pie. The result was very rewarding because not only I satisfied my cravings for the coconut, but this pie has also a very custardy flavour. So, if you are fan of custard and coconut, look no further then this recipe.
For the pastry:
225 g plain flour
100 g butter
80 g sugar
Crumb together by hand the butter into the flour, add sugar, mix in the egg and few tablespoons of cold water or milk to form a soft dough.
For the pie filling:
50 g butter, melted
1 tablespoon plain flour
150 g sugar
200 g desiccated coconut (slightly toast in an oven before till it lightly golden)
225 ml milk
1. Preheat the oven to 170C. In a large bowl, combine melted butter, eggs, flour, sugar, coconut and milk.
2. Pour mixture into prepared unbaked pie shell, carefully place it in an oven and bake for about 45-60 minutes or till it sets and spongy when you press it with your finger.