Coconut Custard Pie

11 Sep 2007

Written by Chris in Dessert

(Shorcrust pastry)

Ingredients for shortcrust pastry:

150 g (6 oz) plain flour
1 ml spoon (1/4 teasp.) salt
75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
cold water to bind

Ingredients for filling:

2 large eggs
50 g (2 oz) sugar
250 ml (1/2 pt) milk
75 g (3 oz) peeled and grated coconut

Method:

Make shorcrust pastry (see Mammy-apple Pie, p.99). Roll out to line a 20.5 cm (8 in) flan or pie dish. Keep cool.Beat eggs and sugar together in a bowl until light and fluffy. Add milk and grated coconut and stir well.
Pour mixture into pastry case. Bake at 230°C (450°F), Gas Mark 8, for 10 minutes, then reduce heat to 180°C (350°F), Gas Mark 4, and bake for another 25-30 minutes, or until custard is set and pastry is golden brown.

Serves 3-4

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The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.

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