Coconut Pie |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1-1/2 coconut (grated) | 3 eggs (beaten) | 1 tsp nutmeg (grated) 5ml |
| 1 tsp lemon or vanilla essence 5ml | 1 small can evaporated milk (3/4 cup) 200ml | 3/4 tin condensed milk (to taste) |
| 1 | Use short-crusty pastry for dough. |
| 2 | Remove outter brown skin of coconut. (Or use half-green coconut). |
| 3 | Grate coconut. |
| 4 | Preheat oven to 450 F/230 C. |
| 5 | Beat eggs until frothy. |
| 6 | Add essence, nutmeg and evaporated milk. Mix well. |
| 7 | Sweeten to taste with condensed milk. |
| 8 | Add grated coconut. Mix well. |
| 9 | Put mixture in pie shell. Bake at 450 F/230 C for 15-20 minutes. |
| 10 | Lower oven to 350 F/180 C. |
| 11 | Bake until filling is firm when touched. Filling should not shake. |