PALESTINE —
You may be dreaming of a white Christmas but I’m dreaming of something a little sweeter. Fluffy flakes of coconut floating down over a buttery brown sugar crust.
This recipe is from a cookbook that was in every New Zealand home called “The Edmonds Cookbook.” Edmonds was a flour company and many kids learned how to cook while making things from this book with their mothers.
My mum shared it with me and while she was at work I was in the kitchen making cakes and cookies. I guess that is what started it for me and many years later this is still the book I turn to the most.
So when you try this recipe bring in the kids. Help them learn some things about cooking. Who knows you may have a future chef in your midst, but most of all just have fun.
Coconut Dream Pie
For the crust:
1 stick butter
2/3 cup brown sugar
1 1/2 cups flour
1 teaspoon baking powder
Directions
Cream butter and sugar, add flour and baking powder. Press into 8-inch cake pan and bake at 400 degrees for eight minutes
For the filling:
2 eggs
1 cup brown sugar
1 1/2 tablespoon flour
1 teaspoon vanilla essence
1 1/2 cups coconut
1 cup chopped mixed nuts
1/2 teaspoon baking powder
Directions
Beat eggs and stir in remaining ingredients. Pour over crust and bake at 325 for 45 minutes or until filling is set and top is golden.
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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.
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Coconut Dream Pie
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December 15, 2012
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