a simple and delicious dessert. you cannot go wrong with this quick mix recipe.
225g (1 cup) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup dessicated coconut
2 tablespoons grated lemon rind
2 tablespoons grated orange rind
125ml (1/2 cup) lemon juice
125ml (1/2 cup) orange juice
250 ml (1 cup) coconut milk
1/2 cup plain flour, sifted – i used gluten free all purpose plain flour
lightly whipped cream and fresh passionfruit pulp to serve
1) preheat oven to 180c.
2) place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined.
3) pour into a buttered 28cm pie plate.
4) bake for 1 hour until lightly browned. set aside to cool, then refrigerate for 1 hour to chill. (this pie was cooked in 45 minutes so keep an eye on it as it’s baking.)
5) slice and serve with a little whipped cream and passionfruit.
oh so so easy to make! there’s no great skill involved. most of your time will be spent on grating the lemons and oranges. if you don’t get enough juice from the grated lemons and oranges, you can top up with store-bought orange juice and lemon juice.
this pie is sweet, moist, dense and has a crunchy texture – thanks mainly due to the slivered almonds. when i make this pie again i will either chop up the slivered almonds or replace with almond meal.
there’s a great flavour combination with the citrus fruits and the coconut. my brother loved it – he gave it a score of 8.5. pretty happy with that. others liked it too.
my mum said it was too sweet for her. she can’t have too much sugar. if you’re worried about how sweet this pie might be, cut down on the amount of sugar.
psst … this would make an ideal summer sweet especially served with ice cream.
“cut my pie into four pieces, i don’t think i could eat eight.” ~ yogi berra