Gizzada pie
INGREDIENTS
2 prepared pastry crusts
2 whole dry coconuts (4 cups shredded coconut)
1 1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 1/2 teaspoon Ccnnamon 1 teaspoon fresh grated ginger
INSTRUCTIONS
For the coconut filling Shred the coconut.
Mix with sugar, salt, nutmeg, vanilla, cinnamon and ginger.
Mix together and allow it to sit for 2 to 3 hours to allow the sugar to naturally completely dissolve into the coconut and its milk (optional).
Place the coconut mixture in a pot on extremely low heat and allow it to steam for 20 minutes stirring occasionally.
Allow the mixture to completely cool to room temp.
To bake:
Preheat the oven to 375 °F Roll out the bottom pie crust and place in a pie dish, cut off any excess edges. Place in the refrigerator.
Fill the bottom pie crust with fruit filling,
Do any kind of braiding or floral pattern you like with the top crust and place over the coconut filling
Beat the egg and milk together and brush the crust sprinkle with sugar and bake for an hour.
After about 30 minutes, I rest a piece of foil over top lightly just to prevent the top from over browning
Remove from the oven after an hour and allow to completely cool for 5 hours before slicing.
This allows it to set. Overnight is best, but at least 5 hours.