Difference between revisions of "Coconut Pie"
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* one-half teaspoon grated [[nutmeg]] (optional) | * one-half teaspoon grated [[nutmeg]] (optional) | ||
* one 9-inch pie shell | * one 9-inch pie shell | ||
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# Preheat oven to 350 °F. In a large kitchen bowl make the filling by blending together all of the ingredients, starting with the [[butter]] and [[Granulated sugar|Sugar]], then adding other ingredients. Pour into the baked pie shell. | # Preheat oven to 350 °F. In a large kitchen bowl make the filling by blending together all of the ingredients, starting with the [[butter]] and [[Granulated sugar|Sugar]], then adding other ingredients. Pour into the baked pie shell. | ||
# Cover with the pie crust strips, arranged in a criss-cross pattern, if desired. | # Cover with the pie crust strips, arranged in a criss-cross pattern, if desired. | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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| − | [[Category: | + | [[Category:Somali cuisine]] |
| − | [[Category:Somali | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Somali cuisine]] | ||
Latest revision as of 11:20, 15 July 2012
Description
Ingredients
- one cup softened butter (eight ounces or 225 g)
- one-half cup Sugar
- two eggs, beaten
- one cup milk
- two cups grated coconut
- one teaspoon vanilla
- a pinch of baking soda
- one-half teaspoon grated nutmeg (optional)
- one 9-inch pie shell
Procedures
- Preheat oven to 350 °F. In a large kitchen bowl make the filling by blending together all of the ingredients, starting with the butter and Sugar, then adding other ingredients. Pour into the baked pie shell.
- Cover with the pie crust strips, arranged in a criss-cross pattern, if desired.
- Bake in a 350 °F oven until filling is done and crust is golden brown—30 to 40 minutes. Serve warm, or cooled to room temperature.
