Coconut Maple Pie

February 20, 2014

20140216 Coconut Maple Pie 01

As I’ve mentioned, D has a soft spot for coconut; I’m usually trying to come up with some new way to use coconut just for him. This a play on a coconut cream pie: there is coconut and meringue mixed right into the filling. The top gets a little crunchy while the pie bakes, which makes each slice extra special.

You will need:

  • 1 9-inch pie crust
  • 3 eggs, room temperature
  • 1 1/4 c sugar
  • 1/4 t salt
  • 1/2 c milk
  • 2 T unsalted butter, room temperature
  • 1 T maple syrup
  • 1/4 t ground ginger
  • 1 c sweetened coconut

Then you will…

  1. Line a 9-inch pie dish with the crust. Place the dish on top of foil on a baking sheet.
  2. Preheat your oven to 350 degrees.
  3. Separate the eggs; put the yolks in a large mixing bowl and the white in a smaller one.
  4. Beat the yolks well.
  5. Add the sugar and salt to the yolks and beat until well mixed.
  6. Add the milk to the yolk mixture and beat well.
  7. Mix the maple syrup, ginger and coconut in the yolk mixture.
  8. Then, beat the egg whites until stiff peaks form but they aren’t dry.
  9. Gently fold the egg whites into the yolk-coconut mixture.
  10. Pour the filling into the crust.
  11. Bake 35-45 minutes or until set through and golden on top.
  12. Allow to cool 15 minutes before slicing.

20140216 Coconut Maple Pie 02


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