Nothing says Easter like Cadbury mini-eggs and coconut desserts. I've always loved the Easter candy/dessert options best. I have no clue how to make Cadbury mini-eggs but I did find a really nice coconut pie recipe a few years ago that I've adapted just a bit.
This pie recipe by Tasty Kitchen turned out wonderfully. It has a crispy top and a gooey coconut-filled center. I used a store-bought, refrigerated pie crust but you could replace it with your own, homemade crust instead. I made the pie in an 8 inch springform pan instead of an actual pie dish. This is why the edges look a bit different - and I actually ended up liking this look so I think I'll do it again.
I highly recommend blind baking the pie shell. Blind baking is a method used to keep the crust from having a "soggy bottom." No one likes a soggy bottom!
The blind bake link and the "make your own" crust link are both referencing information from Nancy Birtwhistle. Her tips and methods definitely simplify and perform.
3 whole Eggs, Beaten
1 cup Sugar
1 cup Flaked Coconut
1 stick Butter, Melted
1 Tablespoon White Vinegar
1 teaspoon Vanilla Extract
1 pinch Salt
1 whole 9" Uncooked Pie Shell - store bought or make your own
Preheat the oven to 350 degrees Fahrenheit.
Prepare the baking dish, 8 or 9 inch pie pan or similar, by placing the pie crust into that dish and pricking the bottom with a fork.
Use a piece of parchment paper (crumpled and flattened out again) to line the inside of the pie crust. Fill it with pie weights, ceramic baking beans (I use dry beans, you can also use lentils or rice) to weigh it down. I reuse this piece of parchment - just crumple up and store on top of your backing beans in a jar.
Bake for 12 to 15 minutes. This is our blind bake - we want the pastry to dry out -not form any color. If you check it after 12 minutes and you see any wet-looking, dense or grayish areas, bake another 2 to 3 minutes. Remove parchment and beans.
Mix the the eggs and sugar in a medium bowl until lightened in color. Combine the coconut, butter, vinegar, vanilla and salt and mix until incorporated.
Pour this into the prepared pie crust and bake for 1 hour.
Let the pie cool so that it firms up.
Enjoy this pie with a dollop of whipped cream, a scoop of vanilla ice cream or a pool of creme anglaise.