Wednesday, March 27, 2013

Aunt Leora's Coconut Pie!

Leora was an amazing lady. She was one of my dad's two younger sisters and mom to six of my cousins. She was my godmother and I loved her dearly. Leora was named after my Grandmother Leora and in all these years I've only met one other woman with the same name. One fun fact about my dad's sisters is that Leora and her sister Pat both married men who shared the same first and middle names with my dad. Leora shared a birthday with my brother Bobby and since it's coming up next week she's been on my mind.

Aunt Leora, Uncle Tom, Grandma Lee, Dad & Aunt Pat
About thirty years ago a friend and I put together a cookbook full of recipes from our families and friends. I love looking through it all these years later - we all eat so differently now. When I pulled it out recently and looked for her recipes I came across this Coconut Pie. I can't recall ever seeing this on the table all those years ago but coconut wasn't one of my favorites back then and I might have not noticed.

The original recipe called for milk, butter and regular flour. I believe the coconut Leora would have used would have been sweetened flakes but I used unsweetened. I knew a touch of coconut flour would sub for the regular flour easily and decided to ditch the dairy and use coconut milk and coconut oil.

I can see why this recipe appealed to Leora, as busy as she was, because it is as delicious as it is easy. Leora's pie didn't call for a garnish but since I had coconut flakes and mini chocolate chips nearby I sprinkled some on just because. My pie took much longer to bake than Leora's recipe - no doubt due to the subs.
Version 1.0 - the breakfast edition.

We had the same friends for dinner twice this week and we shared version 1.0 and 2.0 with them. I have to say the presentation of 1.0 wasn't very special looking. The soft custard was still warm and the slices were really more like spoonfuls. A yummy crust had formed on the top due to the coconut and chocolate chips I'd added. It was much like a creme brule topping. We all really loved the texture and the taste. I chilled what was leftover and "tested" it for breakfast. Amazing but still soft for pie.

Version 2.0 made us all happy. It plated up much better. The texture was better and the taste was a exactly the same. This time only one slice remained and it, too, was delicious the next day. I can't really decide whether I prefer it served warm or cold - both are yummy and completely addictive.

This is definitely going in the dessert rotation. It is sweeter than I am used to so I'll probably cut the sugar next time I bake it. It would be an easy, wonderful treat to make for Easter.

Leora's Coconut Pie
Grease pie plate with coconut oil, preheat oven to 350 degrees.

Add all ingredients below in blender container:

1 can Light Coconut Milk, I used Trader Joe's
4 large Eggs
1 cup Coconut, unsweetened shredded
1 cup organic cane sugar
1/4 cup Coconut Oil
1/4 cup Coconut Flour
1 1/2 teaspoons Vanilla
Dash of salt

Blend until well combined. Pour into prepared pan and garnish, if desired, with additional coconut and mini chocolate chips. I used Enjoy Life which are dairy free.

Bake for approximately one hour. Insert a sharp knife in the center, if it comes out clean the pie is done. Cool or chill before serving.



gabbyfek said...

i want this for easter. full sugar version, please!!!!!!! :)

chacha said...

I will make it for Easter!
Glad you'll be celebrating with us.

gfe--gluten free easily said...

We love coconut pie. I have a version, too, that I converted and now make dairy free. I like that yours is coconut, coconut, coconut, coconut. ;-) Love your memories of your Aunt Leora ... so sweet. :-)


chacha said...

Our pies are very similar, aren't they? I'll have to try the vinegar you use. Sounds intriguing! Thanks for always taking the time for such sweet comments Shirley.