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I’ve attempted to bake this pie more times than I care to admit. Ok, four, I tried four times.  It’s so frustrating when you don’t get a recipe right.  I had performance issues with my coconut pie.  Sigh.  My first pie tasted great, but lost all it’s integrity and looked like coconut soup in a pan.  Pie #2 was an ugly thing.  I mean horrible, awful, grotesque even, but tasted great and kept it’s firmness.  No matter what I did or how I tweaked what I thought went wrong, my third pie was another runny mess and it was bleh, blech, bland.  What to do? What to do?

What? Do I hear Maria from the Sound of Music?  That’s it! We start from the very beginning, a very good place to start.  When we read we begin with A, B, C.  When we bake we begin with whatever the hell worked before.  The only other thing I’ve ever baked that wasn’t a solid was lemon meringue pie, so I start there.  What held it together?  Eureka! And so was born my recipe for Månna Pie.

Ingredients & Directions:

1.  Combine 1 cup sugar, 2 tablespoons flour, 3 tablespoons cornstarch, and 1/4 teaspoon of salt in a sauce pan and add 2 cups of coconut water (or water).  Stir and bring it to a boil. Add 2 tablespoons of butter.

2.  Temper four egg yolks into the sauce pan.  Ok, English.  Place four egg yolks into a small bowl and slowly….I said SLOWLY! whisk in about a half cup of the coconut water mixture.  Pour that back into the pot and keep stirring.  Stir until the mixture is thick like pudding.

3.  Add coconut meat, either in long strips or chunky pieces depending on your preference.

4.  Pour mixture into a pie crust and bake at 350 degrees for about 12 minutes.