Bakewell Coconut & Caramel Pie

These pies are very easy to prepare, only time taken is the chilling in the refrigerator, making the crust and the filling takes just a few minutes.

These pies are a combination of different textures, they are mildly sweet and soft in the middle with nutty crunchy sprinkles of almond flakes and gooey caramel on top and with a crispy crust on the outside.

RECIPE

Serves: 6

Prep time: 1 hour

Bake time: 20 minutes

Tools: Oven, baking tray, 7 inch Pie pan

INGREDIENTS

Flour  1 cup + 2 tbsp

Salted butter 1/3 cup

Icing sugar 1/3 cup

Sugar 1/4 cup

Baking powder 1/4 tsp

Dessicated coconut 3/4 cup

Cold Water 1/4 cup

Cold milk 50 ml

Caramel sauce 2 tbsp

Almond flakes 2 tbsp

METHOD

To prepare the filling, in a mixing bowl, you need to add in coconut, 2 tablespoons flour, baking powder, sugar, milk and water. Mix this all very well.

Keep this mixture in the refrigerator for an hour or so. Prepare the crust in the meanwhile.

To make the crust, mix 1 cup flour, icing sugar and soft butter, so it looks like fine meal.

Add vinegar and mix.

Now add milk and water mixture in tablespoons to make a tough dough. Set in fridge to chill.

To make the Pie: remove the dough from the fridge after an hours rest.

Roll out the dough into an 8 inch disc.

Grease a 7-inch pie tray.

Place the disc and gently press it to line the bottom and sides of the tray.

Chop off the excess with a knife.

Preheat oven at 180°C.

Remove the filling from the refrigerator and mix it nicely.

Pour this filling in the prepared tart shell.

Top with caramel sauce. Make spiral waves using a toothpick.

Sprinkle almond flakes on top.

Place the prepared shells in a baking tray and bake for 20-25 minutes

Centre part will be little jiggly when hot. Pie is ready to be served.

Slice and enjoy Bakewell pie warm or chilled. It tastes delicious any which way.

Tips and tricks 

1. Every oven has a diff bake time, check your oven temperature accordingly. 

2. Make a small pie from leftover dough or bake cookies out of them.

Thanks for stopping by, let us know what you think of this recipe 😀 in comments and feedback