Dharma Cafe's Accidental Blueberry Coconut Pie
You know when you "accidentally" eat all the leftover pie? Well, accidents sometimes bring about new pie too, as John Gurney and Susan Ralph of Dharma Café can tell you.
While trying to bake a chocolate cake from a recipe in pesky metric, the measurements became lost in translation and Susan was left with a mess of sugar and eggs. Instead of throwing it away, John swooped in with some extra ingredients because, "In my mother's eyes, wasting food was a sin - an abomination that the original Ten Commandments had carelessly overlooked."
The pie comes out golden-brown with dark dots from the blueberries. John recommends serving it warm, although it does well chilled or at room temperature.
Accidental Blueberry Coconut Pie (makes two pies)
5 eggs 1 3/4 cups powdered sugar 1 cup milk 2 cups shredded unsweetened coconut 1 pint fresh, washed blueberries (drain off excess water carefully) 1 tablespoon vanilla ½ teaspoon salt 2 pre-made deep-dish frozen pie crusts (or two pie crusts from your favorite recipe)
1. Pre-heat oven to 350o. Bake pie shells for about 10 minutes or until very lightly browned. 2. Mix the eggs, milk and sugar together well. Add the remaining ingredients and divide the mixture between the two pie shells. 3. Bake for about 30 minutes, or until golden brown on top and firm. To test pies for proper cooking, grab ahold of the pan with a hot pad and give it a little shake. If the pie is firm with little motion, it is done.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.