Thursday, 6 May 2010
I was once told by my ex husband that I had a lazy streak down my back a mile long . . . Here's what I have to say about that!!! PFFTTT!!!
Having said that though, I am not adverse to taking short cuts if I can find one that is suitable and has no adverse affects on the results of what I am trying to achieve! (if that makes sense!)
ie . . . if I can do something with less steps and have it turn out fabulously tasty, then I am all for it . . . but then again, I am no stranger to hard work.
His loss is Todd's gain, especially when you are talking about a deliciously easy dessert such as this *Magic* Pie!!
It could not be more magical if you threw all the ingredients into a top hat and waved a magic wand over top! Yes . . . you do have to do a bit more than wave a wand over top . . .
but not much more, I promise you.
And the end result is truly magic . . . in every way. A totally tasty custard tart, filled with buttery almonds, and coconut, that creates it's own crust as it bakes.
What could be easier or tastier??? If this is what having a lazy streak down your back a mile long gets you . . . well, then . . . I'm all for it!!
So called because just like *magic*, presto chango, a pile of ingredients separates into three perfect layers! Delicious coconut custard pie that is fabulous served with cream or fruit, or both! I have included converted American measurements as best as I can.
75g plain flour, sifted (1/2 cup plus one scant TBS)
220g caster sugar (1 cup plus 1 TBS plus 1 tsp)
60g dessicated coconut (1/2 cup, slightly heaped)
1 tsp vanilla extract
125g of butter, melted (1/2 cup plus 2 tsp)
40g of flaked almonds, divided (scant 1/2 cup)
500ml of whole milk (2 cups)
Fresh or tinned fruit and or cream
Preheat the oven to 180*C/350*F/Gas mark 4. Butter a deep 9 1/2 inch pie or flan dish well and set aside.
Whisk the flour, sugar, coconut, eggs, extract, butter and half of the nuts together in a large bowl. Slowly whisk in the milk, stirring until completely amalgamated. Pour into the prepared dish. Bake in the preheated oven for 35 minutes. Sprinkle the remaining flaked almonds on top. Bake for an additional 10 minutes. Remove from the oven to a wire rack to cool.
Serve cut into wedges along with some cream or fruit, if desired.