If you’ve ever dreamed of combining the tartness of citrus with the creaminess of coconut, then this Orange-Coconut Pie recipe is for you! The pie’s history is as rich and varied as its flavors, taking inspiration from the tropical regions where oranges and coconuts grow in abundance. There’s something about the blend of zesty orange and sweet coconut that creates a symphony of flavors in your mouth. Whether it’s a family gathering, a potluck party, or a quiet night in, this pie is a surefire crowd-pleaser. One of the things I absolutely love about this recipe is its simplicity. The ingredients are easy to find, and the steps are straightforward. Plus, the smell of the pie baking in the oven is nothing short of heavenly. So, why not bring a bit of the tropics into your kitchen with this delightful Orange-Coconut Pie?
Ingredients
- 1/4 c. butter or margarine, softened
- 1 c. sugar
- 3 eggs, beaten
- 1/2 c. orange juice
- 1 tsp. lemon extract
- dash of salt
- 1 c. flaked coconut
- 1 (9-inch) pie crust, unbaked
Baking Instructions
- Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
- Add eggs and beat until blended.
- Stir in orange juice, lemon extract, salt and coconut, mixing well.
- Pour into pie crust.
- Bake at 350° for 45 to 50 minutes or until a knife inserted in center comes out clean.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
The Great Butter Battle
It began, as most tales of culinary conquest do, with a battle. Not against a mythical beast or a tyrannical kitchen appliance, but against a stubborn stick of butter. You see, the recipe called for 1/4 c. of butter, softened. But in the throes of my pre-baking excitement, I had overlooked one crucial detail: the butter was still hard as a rock, fresh from the fridge.
I wrestled with the butter, my fingers slipping and sliding on its chilly surface. After a few minutes that felt like an eternity, I emerged victorious, with the butter finally yielding to my warm, impatient hands.
The Sweet Symphony of Sugar
Next came the sugar, a full cup of it. I gradually added the sugar to the butter, beating well at medium speed on my trusty electric mixer. The mixer whirred and whizzed, transforming the butter and sugar into a creamy, dreamy concoction. The sweetness in the air was almost palpable. I could practically taste the promising pie-to-be on my tongue.
Eggs, The Ultimate Unifier
Then, it was time for the eggs. Three of them, beaten into submission. The eggs were a bit of a wild card. Too much whisking, and they’d deflate faster than my enthusiasm for early morning jogs. Too little, and they’d refuse to blend with the butter and sugar. But with a careful hand and a hopeful heart, I managed to strike the perfect balance.
Citrus Victory Dance
With the eggs successfully incorporated, I moved on to the orange juice. Half a cup of the stuff, fresh from the fridge. The citrusy scent filled the kitchen, a tantalizing hint of the tropical treat to come. I stirred in the orange juice, along with a teaspoon of lemon extract and a dash of salt, mixing well. A cup of flaked coconut followed, turning the mixture into a tropical symphony of flavors.
Pie Crust, The Final Frontier
With the pie filling ready, it was time to face the final hurdle: the pie crust. One 9-inch pie crust, unbaked and ready for action. I poured the filling into the crust, the coconut bits creating a delightful crunch under the weight of the liquid. Then, into the oven it went.
The Waiting Game
Baking, I’ve found, is a lot like waiting for your favorite show to return from hiatus. You know it’s going to be worth the wait, but the anticipation can be maddening. The pie baked at 350° for 45 to 50 minutes. In that time, I could have run a marathon (if I was a runner), learned a new language (if I was linguistically inclined), or reorganized my sock drawer (if I was…well, let’s just say I watched the oven).
The Moment of Truth
Finally, the timer beeped, signaling the end of the baking journey. I opened the oven and gingerly inserted a knife into the center of the pie. It came out clean, a sure sign of a job well done. The pie was perfect: golden brown, fragrant, and tempting me to throw all caution to the wind and dig in right there.
The Final Verdict
In the end, the pie was a hit. The citrusy tang of the orange juice, the sweet crunch of the coconut, and the buttery goodness of the crust made for a true taste sensation. And as I savored each delicious bite, I had to laugh. Who knew that a stubborn stick of butter could lead to such a sweet victory?
