Klappertert Coconut Pie South Africa Recipes

Steps:

• Preheat the oven to 350°F.
• In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
• In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
• Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
• Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
• When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
• Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.

Steps:

• 15Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
• Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
• Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
• Preheat the oven to 350 degrees F.
• In a small pan, melt the apricot jam over low heat, stirring constantly.
• Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
• Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
• Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie.
• Serve warm or at room temperature; can be accompanied by whipped cream.