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    You are in: Home / Recipes / Klappertert (Coconut Pie) South Africa Recipe
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    Klappertert (Coconut Pie) South Africa

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    LAURIE's Note:

    Posted from a African recipe site for the Zaar World tour to Africa. Cant wait to try this one as coconut pie is a favorite. This one is more of a coconut custard pie.

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    Units: US | Metric


    1. 1
      15Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
    2. 2
      Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
    3. 3
      Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
    4. 4
      Preheat the oven to 350 degrees F.
    5. 5
      In a small pan, melt the apricot jam over low heat, stirring constantly.
    6. 6
      Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
    7. 7
      Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
    8. 8
      Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie.
    9. 9
      Serve warm or at room temperature; can be accompanied by whipped cream.

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    Nutritional Facts for Klappertert (Coconut Pie) South Africa

    Serving Size: 1 (1331 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3825.9
    Calories from Fat 2009
    Total Fat 223.3 g
    Saturated Fat 134.4 g
    Cholesterol 794.9 mg
    Sodium 1162.9 mg
    Total Carbohydrate 445.7 g
    Dietary Fiber 28.3 g
    Sugars 330.6 g
    Protein 35.0 g

    The following items or measurements are not included:

    candied citron peel

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