Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup ice water
- 1 cup sweetened shredded coconut
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter or fork
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled and cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water and mix until the dough comes together. Form the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. In another mixing bowl, combine the shredded coconut, brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt. Mix well.
5. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the coconut mixture into the prepared pie crust.
7. Bake the pie for 45-50 minutes or until the filling is set and the crust is golden brown.
8. Let the pie cool completely before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch pie and serves 8-10 people.
Nutritional information:
Calories per serving: 365
Total fat: 20g
Saturated fat: 12g
Cholesterol: 85mg
Sodium: 196mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- You can use light corn syrup instead of dark corn syrup.
- You can use coconut oil instead of butter in the filling.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the filling.
- You can use a graham cracker crust instead of a traditional pie crust.
- You can add a layer of chocolate ganache on top of the filling before baking.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Use ice water to help keep the dough cold and prevent it from becoming too sticky.
- If the edges of the crust are browning too quickly, cover them with foil.
- Let the pie cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
Store the coconut gizzada pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the coconut gizzada pie on a decorative pie plate or platter. Dust the top with powdered sugar or sprinkle with toasted coconut flakes.
Garnishes:
Garnish the pie with whipped cream or a dollop of coconut cream. You can also add a sprinkle of cinnamon or nutmeg on top.
Pairings:
Serve the coconut gizzada pie with a cup of coffee or tea.
Suggested side dishes:
This pie is rich and sweet, so it pairs well with a light and refreshing side dish, such as a fruit salad or a green salad.
Troubleshooting advice:
- If the dough is too dry, add more ice water, 1 tablespoon at a time.
- If the filling is too runny, bake the pie for a few more minutes until it sets.
- If the crust is too hard or tough, make sure you are not overworking the dough and that you are using enough ice water.
Food safety advice:
Make sure to refrigerate the pie if you are not serving it immediately. Always wash your hands and utensils before handling food.
Food history:
Coconut gizzada is a traditional Jamaican dessert that is made with coconut, sugar, and spices. This pie is a modern twist on the classic gizzada.
Flavor profiles:
The coconut gizzada pie is sweet, nutty, and slightly spiced.
Serving suggestions:
Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Region: Jamaican