- Serves: 4
- Cook Time:
- Prep Time: 30 minutes plus 1 hr chilling
- Effort: medium
- 115 g unsalted butter, room temperature
- 450 g caster sugar
- 4 large eggs
- 225 ml buttermilk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tsp grated lemon zest
- 140 g freshly grated coconut
- vanilla ice cream, to serve
For the sugar crust:
- 230 g flour
- 125 g icing sugar
- 170 g unsalted butter, chilled and cut into small pieces
- 1/4 tsp salt
- 2 large eggs
1. First make the sugar crust. In a food processor place the flour, icing sugar, butter, and salt. Process for 15 seconds until the mixture resembles coarse meal. Add the eggs one at a time, blending with each addition, until the pastry just holds together.
2. With your fingers press the pastry into a 28cm tart tin with a removable base. Wrap the pastry shell in cling film and chill in the refrigerator for 1 hour.
3. Preheat the oven to 180°C/gas 4. Unwrap the cling film. Cover the centre of the pastry shell with tin foil and fill with baking beans. Blind bake the pastry shell for 20 minutes. Remove the foil and baking beans and bake for a further 5 minutes. Set aside to cool.
4. Preheat the oven to 200°C/gas 6.
5. Using an electric beater, cream together the softened butter with the sugar until the mixture is pale and fluffy.
6. Mix the eggs in one at a time, beating until well-blended. Mix in the buttermilk, vanilla extract, lemon juice and lemon zest.
7. Stir in the freshly grated coconut, reserving 2 tablespoons. Pour the mixture into the blind-baked pastry shell.
8. Sprinkle over the remaining coconut and bake for ten minutes.
9. Reduce the heat and bake for a further 35-40 minutes or until the filling has set and the pie is golden. Remove from the oven and cool on a wire rack.
10. Serve the pie in slices with scoops of vanilla ice cream.
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