Deep Dish Coconut Vinegar Pie
When I was growing up, pie was made with fruit. There was peach pie, cherry pie, apple pie, and maaaaybe berry pie (that was exotic!). But then, one day, I ventured into the wilds of Indiana and discovered that not all pie was fruit. Some pie was weird. Some pie was. . . vinegar.
Intrigued, I ordered the mysterious vinegar pie. It smelled like vinegar, but it didn’t taste like vinegar. It was creamy, and different, and interesting! So I decided to make it for myself.
While searching for vinegar pie recipes I discovered a whole host of different pie ideas that I’d never heard of; chess pie, mock apple pie, oatmeal pie, etc. I resolved there to broaden my pie horizons!
So first up, in the Great Pie Experiment is Vinegar Coconut Pie. I ran across this recipe under the name “French Coconut Pie” and it seems to basically be vinegar pie with coconut. Its definitely outside of Vinegar Pie’s “poor man’s pie” roots, but its delicious.
- 6 Eggs
- 1 1/4 cup Sugar
- 2 cups Coconut Flakes Sweetened
- 1 cup Butter Unsalted, Melted
- 2 tbsp White Vinegar
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 Deep Dish Pie Crust
- Preheat oven to 350 degrees
- Melt butter. I did this in the heating oven, but the microwave will do just as well.
- Beat eggs, then add the coconut, sugar, vinegar, vanilla extract, and salt.
- Pour a little of the coconut mixture into the melted butter to cool it down (otherwise you might start cooking the eggs with the hot butter!). Mix the butter into the coconut mixture.
- Pour the filling into the pie crust, and put it in the oven for 1 hour. The top should be golden brown and firm.
I made the crust with 2 cups flour, 2/3 cup shortening, a bit of cold water. Rolled it out, put it in the deep dish pie plate, and forked the bottom. It came out really well!
Based on French Coconut Pie.