from: all over Africa | cooking method: baking
Coconut Pie is an international dessert favorite. It's debatable whether there is an "African-style" coconut pie. The same basic coconut pie recipes that developed in the southeastern United States and the Caribbean are now known all over the world, including Africa. In Africa, coconut pie was first made by European settlers and colonists and their descendents. It was (and is) served to visitors in Africa's hotels, restaurants, and game reserves. Coconut pie recipes appear in many African cookbooks, including those written by African authors and published in Africa. One African contribution to the coconut pie repertoire, which comes from South Africa, is the addition of apricot jam, while leaving out the milk.
What you need
- one cup softened butter (eight ounces or 225 g)
- one-half cup sugar
- two eggs, beaten
- one cup milk
- two cups grated coconut
- one teaspoon vanilla
- a pinch of baking soda
- one-half teaspoon grated nutmeg (optional)
- one 9-inch pie shell, made from home-made or store-bought pie crust dough baked in a pie pan for five to seven minutes in an oven heated to 350 degrees F (180 C)
- pie crust dough, cut into strips (optional)
What you do
- Preheat oven to 350° F. In a large kitchen bowl make the filling by blending together all of the ingredients, starting with the butter and sugar, then adding other ingredients. Pour into the baked pie shell.
- Cover with the pie crust strips, arranged in a criss-cross pattern, if desired.
- Bake in a 350° F oven until filling is done and crust is golden brown -- 30 to 40 minutes. Serve warm, or cooled to room temperature.
Some recipes from South Africa also call for apricot jam in sosaties (skewered marinated lamb) as well as in "Klappertert" their coconut pie. See the Rare Recipes excerpts from Laurens van der Post.
Search this website: