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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This delicious dessert is really more like a cake than a pie and it's very simple to make. From Gladys Howard who owns the Pirate's Point Resort on Little Cayman. Originally from a September 1988 issue of Bon Appetit in the Bon Voyage section that featured the Cayman Islands. Ingredients:
1 1/2 cups milk |
1 cup sugar |
1 cup unsweetened dried shredded coconut |
1/2 cup all-purpose flour |
1/2 cup chopped pecans |
1/4 cup unsalted butter, room temperature (1/2 stick) |
4 eggs |
1 1/2 teaspoons vanilla extract |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
toasted shredded coconut, to garnish |
whipped cream, to garnish |
Directions:
1. Preheat oven to 325 degrees.
2. Grease 10-inch-diameter pie pan.
3. Blend first 10 ingredients in blender or large-capacity food processor until well combined; pour into prepared pan.
4. Bake until golden brown and firm to touch, about 35 minutes.
5. Sprinkle toasted coconut on top.
6. Serve warm, passing whipped cream separately.
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