Saturday, March 24, 2007

Apple Coconut Pie - the sequel got better

I am forever in search of the best apple coconut pie and for Spring, wanted a lighter recipe. When I came up with this one, I vowed never to go back to the previous Winter version. It looked and tasted so great I have only this last lonely picture, as it vanished almost instantly.

1 graham cracker crust, prebaked
3 eggs beaten (definitely only 3)
1 1/3 cups dark brown sugar (or was it 1 1/4)
1/2 cup of melted and cooled butter (definitely a full half cup of melted butter)
8 teaspoons fresh lemon juice or was it 6
1 teaspoon vanilla
1 cup unsweetened finely grated coconut (this is accurate)
1/4 teaspoon salt
1/2 cup apples cooked finely diced, mixed with 1-2 Tblspoon brandy it could have been a tad more.

Those were the measurements, as best I can remember as I was experimenting and cannot be so sure - you know, was it 1 cup, or 1 and 1/2 or a 1/3 ... hmmm, I'll just have to do this over and over until it's recorded right. The differences are not going to ruin a darn thing.

Preheat oven to 350. Note, you will kick this up to 375 approximately halfway through.

Prepare the apples and let them soak in the brandy. Beat eggs and sugar till creamy, add vanilla, lemon juice, salt, mix well. Stir in apple mix and then coconut, pour into the pie shell and bake for 30 minutes at 350, bake for 20-30 minutes at 375 more until the top is fairly firm, and doesn't wobble. You may have to tent with aluminum but I've never had to and the coconut rises to form a golden brown crust, the apple is in the middle and the butter seeps into the crust dragging the vanilla with it.

You cannot serve this warm, as it will melt. You must refrigerate it overnight, then take it out about 30 minutes before serving. You will not believe your taste buds.


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