Klappertert

Prep Time:

Cook time: 40 minutes

Serves:

Description
Coconut pie

Ingredients

 * 1½ cups sugar
 * 1½ cups water
 * 3 cups finely grated fresh coconut (or 1½ cups desiccated coconut soaked in a little water, add any excess water to the 1½ cups water above)
 * 6 tablespoons unsalted butter, cut into small bits
 * 2 eggs + 1 egg yolk, lightly beaten
 * ⅛ teaspoon vanilla extract
 * 2 tablespoons apricot jam
 * 1 baked short-crust pastry pie shell
 * 8 strips candied citron, 1" long by ⅛ " wide (or chopped peel or raisins)

Directions

 * 1) Preheat the oven to 350°F (180°C).
 * 2) Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
 * 3) Cook briskly, undisturbed, until the syrup reaches a temperature of 230°F (110°C) on a sugar thermometer.
 * 4) Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
 * 5) Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
 * 6) In a small pan, melt the apricot jam over low heat, stirring constantly.
 * 7) Brush the jam evenly over the bottom of the baked pie shell.
 * 8) Pour the coconut mixture into the pie shell, spreading it smoothly.
 * 9) Bake for about 40 minutes (filling should be firm and golden brown).
 * 10) Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie (or use raisins).
 * 11) Serve warm or at room temperature; can be accompanied by whipped cream.