MONROVIAN COCONUT PIE

 

This Monrovian pie is not a custard pie - it is made primarily of coconut, which absorbs the milk and eggs. Use fresh coconut if possible and grate it into long shreds. You haven't really tasted coconut pie until you've tried this one!

 

pie crust

6 oz. butter

cup sugar

2 large eggs

2 cups grated coconut

1 cup milk

1 tsp. vanilla

tsp. baking soda

 

Line a 9-inch pie pan with pie crust. (Follow directions for packaged pie crust.) Bake the pie shell for 5 minutes or until partially brown. In a 3 quart bowl cream 6 oz. butter (use 1 4-oz. sticks) with cup sugar until smooth. Add 2 large eggs well beaten, and blend together. Add 2 cups grated coconut (if packaged, use moist), 1 cup milk, 1 tsp. vanilla and tsp. baking soda. Pour into partially baked pie shell. Cover the top with strips of crust in two directions. Flute the edges. Bake at 350F for 40 minutes or until golden brown.

 

Makes 1 9-inch pie.OCONUT PIEeraspte kaas erover. Mjam!ppertjes.

 

country : Liberia

course : dessert

 

source : The African Cookbook / Bea Sandler