COCOANUT PIE
This classic coconut pie recipe offers a comforting taste of the past with its rich, creamy custard filling and flaky crust. The combination of sweet coconut, a hint of vanilla, and a buttery base creates a satisfying dessert. Perfect for a special occasion or a simple treat, this pie is sure to please.
Ingredients
- 1 package Puff pastry (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Originally 'Butter size of an egg'. Quantity estimated (not specified in original recipe))
- 1 cup Granulated sugar
- 1 tablespoon All-purpose flour
- 3/4 cup Grated coconut
- 1 tablespoon Milk
- 1/2 teaspoon Vanilla extract (Quantity estimated (not specified in original recipe))
- 1 pinch Salt
- 3 each Egg whites
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Instructions
- 1Line a pie plate with puff pastry. Preheat oven to 400°F (200°C). Bake the crust for 10-15 minutes, or until golden brown. Let cool completely.
- 2In a medium bowl, cream the butter and sugar together until light and fluffy. Stir in the flour, grated coconut, milk, vanilla, and salt. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture.
- 3Pour the custard filling into the prepared pie crust. Bake in the preheated oven for 30 minutes, or until the filling is set and the crust is golden brown. Let cool completely before serving.
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