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Coconut Pie

Pie shells filled with flavourful fresh coconut mixture and baked. This is a Sanjeev Kapoor exclusive recipe.

New Update
Coconut Pie

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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

  1. Preheat oven to 180° C.
  2. Cream together butter and castor sugar in a bowl with an electric beater. Add eggs gradually and whisk well.
  3. Add vanilla essence and vinegar and whisk well. Add ¾ cup coconut and fold in well.
  4. 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.
  5. Place the baking tray in the preheated oven and bake for 25-30 minutes. Remove from oven, cool and demould.
  6. 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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