Klappertert (Coconut Pie) South Africa

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READY IN: 1hr 30mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
  • Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
  • Preheat the oven to 350 degrees F.
  • In a small pan, melt the apricot jam over low heat, stirring constantly.
  • Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
  • Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
  • 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.
  • Serve warm or at room temperature; can be accompanied by whipped cream.
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