NOTE: I corrected the amount of flour listed in the recipe below as I realized I had written it incorrectly as the full (rather than the halved) recipe amount.
I had plans for a coconut dessert this weekend, as well as the chili etc., but it didn’t happen. I still had a coconut craving when I got home from work today, though, so I made a “Magic” coconut pie.
What does the term refer to, you may ask? Well, it’s one of those dishes in which all the ingredients are whisked together and then, during baking, they separate into a crust, filling and some sort of top. And because I didn’t want to be eating it daily – and doesn’t that sound familiar – I decided to scale down the recipe, which supposedly serves six, to half that. I had to do a couple of adjustments since my shredded coconut was unsweetened, and I used melted margarine instead of butter. I’m posting the revised recipe below.
Mini ‘Magic’ Coconut Pie – serves 3 (2 is more realistic)
2 tbsp flour
1/4 cup sugar
1/8 tsp baking powder
1/4 cup sweetened shredded coconut*
6 tbsp (1/4 cup and 2 tbsp) milk
2 tbsp melted butter**
pinch of salt**
1 tsp vanilla extract
* Replaced the sweetened shredded coconut with unsweetened coconut and an additional tbsp of sugar
** Replaced the melted butter and salt with just melted margarine
Preheat the oven to 350 degrees Fahrenheit.
In a medium sized bowl, mix all the ingredients together with a whisk or hand blender. Pour into a buttered and floured 5 1/4-inch wide pie dish. Place on a baking sheet in case of spills.
Bake in a 350 deg F oven for 35 min or until golden brown and set. (You may want to test with a toothpick to make sure it comes out clean.)
Let cool, slice and serve with a scoop of sweetened whipped cream or a small scoop of ice cream or gelato.
Chocolate Variation: Substitute 1 tbsp of cocoa powder for 1 tbsp of the flour in the recipe above.
NOTE: Visual progress of the pie
After 20 minutes, the pie showed little change.
After 25 minutes, it’s puffed up to almost double in size, there’s cracking on the surface, which is pale. The custard inside seems moist.
After 30 minutes, the surface of the pie has darkened somewhat and the custard seen through the cracks seems more set.
After 35 minutes, a toothpick inserted into the ‘custard’ filling comes out clean and the top is nicely browned.
Upon removal from the oven, the pie slowly deflates and about half an hour later, there is a definite depression in the central 2/3 of the pie.
The crust is defined but a bit soft and not like a ‘regular’ pie crust. Taste-wise, it’s delicious. And not overly sweet.