Another one in the series of pie recipies.
As with the pineapple pie recipe, the instructions refer to the canned version of an ingredient that is easily available fresh and locally-grown, in this case, coconut. It’s an interesting world journey of foods – tropical products in commercial, packaged form make their way into western recipes, which themselves are in turn passed onto to local cooks in tropical colonies.
There are no instructions here for the pie shell. My guess is that grandmother would have used a shortcrust pastry, just like the type we used for our regular family favourite of apple pie. You could try grandma’s Graham Cracker pie crust recipe here.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]
Dear Niceties;
I had come accross your website and it appears to me that it is quiet user-friendly and ‘appetizing’ to find some of dishes that I might be interested about it.
Anyway,I want to ask you about the recipe of how to make the pie shell – since I prefer to make it rather than buy the ready-made one that are available at the local bakery-shop or super-market
Dear Zaurin,
You could try the two suggestions I gave in the main text above for shortcrust pastry or graham crackers pie crust. Perhaps you could also search the internet for other Coconut Cream Pies and see how they make the shell.
I really need to try this !