FRENCH COCONUT PIE

When you add the word French to a bakery dish, somehow you start thinking of words like drooling, complexity, gourmet, layers, etc. While most of the words are true for this dish, two are not: A) complexity can be omitted as this is one of the easiest dishes that I have baked. Its one of those desserts that looks complicated and so you can always serve as an exotic thing, but believe me it will take you all of 15 minutes to prep this up. B) Its not made in France but finds its origin in USA, where they perhaps at one time used coconuts from France….well well the connection is twirly.

Like any other Pie, it obviously is served best fresh out of the oven. It is meant to be had plain, but well who wouldn’t want a scoop of vanilla ice cream with this slice of heaven!! Traditional recipe calls for freshly grated coconut. I have used desiccated coconut powder (cannot tell the difference) Recipe below: (My pie crust recipe is different, healthy and easy and I use this for almost all pies that I bake.

INGREDIENTS FOR PIE CRUST:

~ 2.5 CUPS FLOUR: (1 CUP OATS+ .5 CUP EACH OF ALMOND,COCONUT & AP FLOUR.)

~ 1/2 CUP APF HANDY: THIS IS ONLY FOR DUSTING, WHEN YOU ROLL OUT YOUR DOUGH. YOU MAY ,OR MAYNOT NEED IT

~ 1/2 cup: CREAM CHEESE (Yes we need that, as this what is going to make your puff flaky)

~ 60GMS: DESI GHEE/ CLARIFIED BUTTER ( I prefer this , but you guys are free to use unsalted or salted butter)

~ 6-7 TSP ICE COLD WATER IF REQUIRED

~ 1/4 CUP: RAW CANE SUGAR

~ PINCH OF SALT

~ EGG WASH: 1 EGG to brush the tops

INGREDIENTS FOR PIE :

~ 2 cups desiccated coconut

~ 2tbsp clarified butter( Ghee) You may use regular butter

~ 1 cup raw cane sugar /( You can use regular sugar)

~ 3 eggs

~ 1 tsp vanilla extract

~ 1 tsp white vinegar

STEPS for coconut pie:

1. First mix all ingredients for the pie crust and refrigerate for an hour at least. You can also make this ahead of time and store in freezer for upto 2 months. Just thaw it well before use.
2. For the pie, beat the eggs really well. Add the sugar, vinegar and vanilla and beat for another 5 to 10 minutes. Remember – Be patient!! There is no baking powder or soda here, it is the air in your batter thats going to do the trick for you. So whisk and whisk.
3. Roll out your pie crust and spread in a pie tin of upto 9inches. Poke with fork and spread egg wash on the rims and on the entire surface.
4. Pour the batter in the tin with the rolled out crust.
5. Bake on 180 preheated oven for 20 minutes with both your top and bottom rods. After that turn off the top rod and bake for another 20-25 minutes. Check with a skewer. Allow to rest for just 10 minutes before you dig into this.

You have to, have to believe me that this dish is incredibly tasty. I somehow forgot to take a picture of a cut slice. But this will give you a fair idea.

Bake, enjoy, 😋 Feedback welcome! Insta tags more than welcome!!😉