Friday, September 26, 2008

Fresh Coconut Pie

I had some fresh coconut to use up and this is one of the things I made. It was good; I don't think I've ever had a pie made with freshly grated coconut before.

1/2 cup sugar
1/2 cup butter
1/2 teaspoon nutmeg
1 whole egg and two egg yolks
2 cups grated fresh coconut
3/4 teaspoon vanilla
3/4 cup milk
9-inch unbaked pie shell

For the meringue:
2 egg whites
1 tablespoon lime juice
1/4 cup sugar
1/4 teaspoon vanilla

Whipped cream or Cool Whip for topping

Place 1 whole egg and 1 egg yolk in a mixing bowl and beat. Cream sugar, butter and nutmeg in a large bowl. Add coconut, vanilla, and milk. Mix well and pour into the unbaked pie shell. Bake at 425F for 10 minutes. Reduce heat to 350F and bake 30-40 minutes longer, or until center is firm. Top with meringue and brown lightly at 350F for about 10-15 minutes. When cool, top with whipped cream.

To make the meringue, beat the two egg whites until they form soft peaks. Gradually beat in the 1/4 cup sugar. Fold in lime juice and 1/4 teaspoon vanilla. Beat until stiff.

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