Covetable Coconut Pie
Fair warning: This pie is so good that you shouldn’t be surprised if one goes missing.
This recipe makes two pies for a good reason: The first one will be gone with the blink of an eye. This recipe has been in my family for as long as I can remember, and the second pie always goes missing. That’s primarily because someone (usually me or my dad) will take it all for themselves — yes, it is that good!
In my family there is an 8-inch glass pie pan that has been circulating for quite some time. This pan is considered the official Coconut Pie Pan. I think it was originally my aunt’s pan, but my parents had it for a while and then I had it for a while and so on. Here’s what happens: Two pies show up at an event, but only one pan goes home with the cook. Inevitably, someone hides and takes home one of the pies, and later that same 8-inch glass pie pan will show up at our next gathering. It is just my family’s tradition to keep passing it around with a newly made coconut pie.
This delicate pie is not overly sugary, but it cuts your craving for something sweet. It forms a custard-like center when all the flour falls to the bottom while cooking, creating its own crust. The custard is similar to the flavor of crème brulée but packed with tasty flaked coconut. It makes a great dessert to take to a picnic or family gathering and is also great for breakfast or a between-meals snack.
Coconut meat is packed with iron, vitamin c and fiber. However, in this recipe the sugar, calories and fat outweigh any health benefit from the coconut. For the sake of flavor, let’s just look past the lack of health benefits and eat the pie.
If you have been looking for an easy dessert recipe that will have your guests wanting more, try this one. But be sure to hide the second pie for yourself.
Photography by James Stefiuk