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Main Ingredients | Scraped coconut, Butter |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 41-50 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Coconut Pie
- 1 cup Scraped coconut fresh
- 115 grams Butter
- 2 medium Pie shells half-baked
- 1½ cups Castor sugar (caster sugar)
- 3 Eggs
- 1 teaspoon Vanilla essence
- 1 teaspoon Vinegar
- for dusting Icing sugar
Method
- Preheat oven to 180° C.
- Cream together butter and castor sugar in a bowl with an electric beater. Add eggs gradually and whisk well.
- Add vanilla essence and vinegar and whisk well. Add ¾ cup coconut and fold in well.
- Place the pie moulds on a baking tray and fill them with coconut mixture up to ¾ full and tap. Sprinkle the remaining coconut on top.
- Place the baking tray in the preheated oven and bake for 25-30 minutes. Remove from oven, cool and demould.
- Place the baking tray in the preheated oven and bake for 25-30 minutes. Remove from oven, cool and demould.
Cut into wedges, dust some icing sugar on top and serve.
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