I love combining flavors that seem out of the ordinary only to discover that they've been a perfect match all along. This is one of those kinds of recipes and I always have the ingredients on hand in my pantry. Ironically, this particular pie recipe originated at a time in which sugar was rationed during World War II. Yup, sugar was rationed, but maple syrup was not and though it was costly if purchased at the grocer's it was still widely available in unpopulated areas in which people could harvest their own maple syrup.
I keep the coconut I purchase fresh by using my Foodsaver to seal my freshly purchased coconut, free from oxygen. I've had coconut in my pantry now for over 5 years this way and it's stayed soft and flavorful. Yum! For those of you who may be new to this blog site, butter is a shelf-stable food in this house. We bottle it and so can you. And eggs are also considered shelf-stable here without the need for electricity. You can find out about my favorite way to bottle butter here and simply do a search on "preserving eggs" (with the quotation marks) in the search bar and see the 4 articles I've written to give you ever last detail on how you can preserve your eggs for 9-12 months without the refrigerator.
One other thing to mention that my friend Loren Stieg, the creator of the Tattler Lids (reusable canning lids), taught me. You can save money by purchased the large containers of maple syrup but you don't have to suffer for a lack of space in your refrigerator as a result. (Once you open real maple syrup, it really should be refrigerated for long term storage.) Instead, you can reallocate the maple syrup to small pint or half-pint jars, simply by bringing it to "just before a full boil", then pour it into clean, sanitized warm jars, and then sealing them with hot lids. They'll pop and seal your syrup for you just fine so that you will only need to open smaller portions and not risk spoilage.
Maple Coconut Pie
5 tablespoons sugar
1 1/2 cups maple syrup
pinch of salt
1 tablespoons of melted butter or oleo
1/2 tsp. of vanilla
1 cup of grated coconut
and one unbaked 9 inch pie shell
Beat the eggs slightly just to blend them and then add the sugar, syrup, salt, melted butter and vanilla. Blend well. Cover the bottom of the pie crust with the coconut and then pour the egg mixture over the coconut. Bake until the filling is firm (like a custard). The coconut will rise to the top. (I love eating this warm or cold.)
If you're unable to make a satisfactory pie crust (or cheat and buy a store bought one--which I think may be a way that I earn my income once everything to all to pieces *grin*--just kidding) then you can actually use a sugar cookie dough as your pie crust simply by making your favorite sugar cookie dough recipe and then forming it to your pie plate, baking until soft and puffy and then proceeding with the rest of the recipe.
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