Cook time: 40 minutes
- 1½ cups sugar
- 1½ cups water
- 3 cups finely grated fresh coconut (or 1½ cups desiccated coconut soaked in a little water, add any excess water to the 1½ cups water above)
- 6 tablespoons unsalted butter, cut into small bits
- 2 eggs + 1 egg yolk, lightly beaten
- ⅛ teaspoon vanilla extract
- 2 tablespoons apricot jam
- 1 baked short-crust pastry pie shell
- 8 strips candied citron, 1" long by ⅛ " wide (or chopped peel or raisins)
- Preheat the oven to 350°F (180°C).
- Combine 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°F (110°C) on a sugar 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.
- In a small pan, melt the apricot jam over low heat, stirring constantly.
- 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 (or use raisins).
- Serve warm or at room temperature; can be accompanied by whipped cream.