I know, I am late… Sorry. The last two weeks had been crazy: I got a horrible cold, we did a road trip and my birthday. Not all at once and not in this order. As a compensation this week is a double feature, check out Memphis, teh-nuh-SEE.
We did it again, we hit the road and drove all the way down to Memphis, Tennessee. We made some pita bread to eat while driving and skipped the Elvis songs, a little more conversation, a little less action, please!
While in Memphis I hit a bookstore and bought myself some souvenirs aka cookbooks. One of my friends told me it would be worth to buy a cookbook even if it contains just one very good recipe, but it is that great, that you will make it again and again… I got southern pies by Nancie McDermott because of her pineapple-coconut recipe, I enjoyed a similar pie in Memphis and was desperate to make it on my own. As I sat down and skimmed through this book, I found so many mouth-watering and impressive pictures taken by Leigh Beisch that I can’t stop making bookmarks. I am eager to try the vinegar pie, just because it sounds too weird.
It wouldn’t be me following a recipe without any tweaks, so I substituted the melted butter for coconut oil for more flavor. I used finely shredded unsweetened coconut because it’s less sweet and I don’t like to chew on the flakes. And I added one more egg, that means if you are one egg short, shouldn’t stop you from baking this pie.
- one 9-inch inch prebaked pie crust (homemade or store brought)
- 200 g / 1 cup sugar
- 2 Tbsp. all purpose flour
- ¼ tsp. fine sea salt
- 120 ml / ½ cup milk (or half and half or evaporated milk)
- 3 large eggs
- 55 g / ¼ cup coconut oil or melted butter
- 200 g/ 1 cup drained crushed pineapple
- 100 g / 1 cup coconut flakes
- Heat the oven to 190 C / 375 F and place the rack at the bottom of your oven.
- In a bowl mix together milk, eggs and coconut oil (or butter), sugar, salt and flour.
- Add the pineapple and coconut flakes and stir until you got a thick and well combined filling.
- Pour into the unbaked pie crust and bake 35 to 40 minutes. Let cool on a rack until room temperature. Serve with some whipped cream, if you like.