Coconuts Pie
Coconut Pie Recipe from Cameroon with Grated Coconut and Vanilla
Introduction
Coconut pie is a delicious and creamy dessert that is perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, milk, and grated coconut, this pie is a crowd-pleaser that will have everyone coming back for seconds.
History
Coconut pie has been a popular dessert in many cultures for centuries. The use of coconut in desserts can be traced back to ancient times, where it was used in various sweet treats. The combination of coconut with butter, sugar, and eggs to create a creamy and decadent pie is a classic recipe that has stood the test of time.
Ingredients
How to prepare
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the butter and sugar, followed by the remaining ingredients, until well blended.
- Pour the mixture into the pre-baked pie shell. Top with the pie crust strips.
- Bake in the preheated oven at 350° F until the filling is cooked and the crust turns golden brown.
Variations
- Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy flavor.
- Mix in some chopped nuts like pecans or almonds for added crunch.
- Drizzle caramel or chocolate sauce over the top for a decadent touch.
Cooking Tips & Tricks
Make sure to pre-bake the pie crust before adding the filling to ensure a crispy and flaky crust.
- Be sure to mix the ingredients well to ensure a smooth and creamy filling.
- To add a decorative touch, top the pie with pie crust strips before baking.
- Allow the pie to cool before serving to allow the filling to set.
Serving Suggestions
Serve coconut pie warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Techniques
Be sure to mix the filling ingredients well to ensure a smooth and creamy texture.
- Bake the pie in a preheated oven to ensure even cooking.
Ingredient Substitutions
You can use coconut milk instead of regular milk for a more intense coconut flavor.
- Substitute coconut oil for butter for a dairy-free version of the pie.
Make Ahead Tips
You can prepare the filling ahead of time and store it in the refrigerator until ready to bake.
Presentation Ideas
Top the pie with toasted coconut flakes or a dusting of powdered sugar for a beautiful presentation.
Pairing Recommendations
Serve coconut pie with a cup of hot coffee or a glass of cold milk for a delicious dessert pairing.
Storage and Reheating Instructions
Store leftover coconut pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Nutrition Information
Calories per serving
Each serving of coconut pie contains approximately 300 calories.
Carbohydrates
Each serving of coconut pie contains approximately 30 grams of carbohydrates.
Fats
Each serving of coconut pie contains approximately 20 grams of fats.
Proteins
Each serving of coconut pie contains approximately 5 grams of proteins.
Vitamins and minerals
Coconut pie is a good source of vitamin B6, iron, and magnesium.
Alergens
Coconut pie contains dairy (butter, milk, eggs) and gluten (pie crust dough).
Summary
Coconut pie is a delicious dessert that is rich in carbohydrates and fats. It also provides essential vitamins and minerals like vitamin B6, iron, and magnesium.
Summary
Coconut pie is a classic dessert that is easy to make and always a hit with family and friends. With its creamy filling and crispy crust, this pie is sure to become a favorite in your recipe collection.
How did I get this recipe?
The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. Martha was known for her incredible baking skills, and I always looked forward to trying out her new creations.
On this particular day, Martha greeted me with a warm smile and a tantalizing aroma wafting from her kitchen. "I've been working on a new recipe," she said excitedly. "Coconut pie. Would you like to help me make it?"
I couldn't resist the offer. Together, we gathered the ingredients and got to work. Martha's kitchen was a treasure trove of cookbooks and handwritten recipes, and as we sifted flour and cracked eggs, she began to tell me the story behind the coconut pie recipe.
"It all started when I was a young girl," Martha began, her eyes sparkling with nostalgia. "My grandmother used to make the most delicious coconut pie for special occasions. It was a family recipe, passed down through generations."
I listened intently as Martha shared memories of her grandmother's kitchen, of the warmth and love that infused every dish she made. I could almost taste the coconut pie as Martha described it – a flaky crust filled with a creamy, coconutty custard, topped with toasted coconut flakes.
"I remember watching my grandmother as she worked her magic in the kitchen," Martha said wistfully. "She had a way with ingredients, a touch that made everything she made taste like a little piece of heaven."
As we rolled out the pie crust and mixed the custard filling, Martha shared tips and tricks she had learned from her grandmother over the years. "The key to a perfect coconut pie is in the coconut milk," she explained. "It gives the custard that rich, creamy texture that sets it apart from other pies."
I marveled at the precision with which Martha measured each ingredient, the care she took in every step of the process. It was clear that this recipe meant a great deal to her, a connection to her past and to the loved ones who had come before her.
As the pie baked in the oven, filling the kitchen with its sweet, nutty scent, I felt a sense of contentment wash over me. There was something special about being in Martha's kitchen, about learning from her and carrying on the tradition of her family recipe.
When the pie was finally done, Martha and I sat down at the table to enjoy the fruits of our labor. The first bite was pure bliss – the creamy custard melting in my mouth, the toasted coconut adding a delicious crunch. It was a taste of nostalgia, of tradition, of love.
As I savored each bite, I knew that this recipe would become a cherished part of my own culinary repertoire. It was more than just a pie – it was a connection to the past, a reminder of the generations of women who had come before me, passing down their knowledge and their love through the simple act of cooking.
And so, as I bid farewell to Martha and her cozy cottage by the sea, I carried with me not just a recipe for coconut pie, but a piece of her history, her heritage, her heart. And every time I bake that pie in my own kitchen, I will think of Martha and her grandmother, of the love and the magic that they infused into every bite.