Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Coconut Pie Recipe




Source of Recipe


australian women's weekly


List of Ingredients




1 cup crisco
2 ¾ cup plain flour
1 teaspoon salt
2/3 cup cold water
1 ¾ cup white sugar
2/3 cup melted unsalted butter
3 eggs
¾ teaspoon salt
2/3 cup milk
5 tablespoons plain flour
1 ¾ cup freshly grated coconut
vanilla ice-cream to serve

Recipe



Combine crisco, flour, salt and water in a large bowl and, using a fork, stir well to combine. Knead dough briefly with hands before pressing into a 20cm shallow pie tin. Set aside while you make the filling.

Beat sugar, butter and eggs until mixture is lemon coloured. Add salt and milk, slowly blend in flour, fold in ¼ cup of the grated coconut, pour mixture into unbaked pie crust and sprinkle over remaining grated coconut. Cover pie with foil and bake in moderate oven for 30 minutes. Uncover pie and bake an additional 30 minutes or until lightly browned. Serve pie warm with vanilla ice cream.