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Tuesday, November 17, 2015

Coconut Sugar Pie

Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 45 mins
Yields 6 to 8 servings

1 1/2 cups (225 g) brown sugar
1/3 cup (43 g) all-purpose flour
1 cup (250 ml) evaporated milk (Carnation type)
1 egg, beaten
1/3 cup (37 g) pecans
Grated coconut

Coconut Crumb Crust: (1 crust):
1/3 cup + 1 tbsp (80 g) sugar
1 egg, beaten
2 cups (260 g) all-purpose flour
1/2 cup (35 g) grated coconut
4 oz (112 g) softened butter

Coconut Crust:
Preheat oven to 350°F (180°C).

In bowl, whisk together sugar, egg and pinch of salt. Add flour and coconut in one shot and mix with a pastry blender. Crumble mixture with fingers and stir in butter. Form into ball. Roll out dough to fit in a 10-inch (25 cm) pie plate. Arrange in pie plate and bake for 5 to 10 minutes until crispy. Set aside.

In saucepan, mix brown sugar and flour. Mix well. Stir in milk and cook over low heat for 5 minutes while stirring. Remove from heat and beat in egg. Mix well and add nuts. Beat until smooth.

Pour mixture into Coconut Crumb Crust and bake for 10 minutes. Reduce oven heat to 300 °F (150 °C) and bake for an additional 30 minutes. Remove from heat and garnish with grated coconut and pecans. Let stand for 10 minutes before serving.

Serve with ice cream.

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