Gizzada Pie

original blog post:https://greedygirlcooks.blogspot.com/2018/05/gizzada-pie.html

Ingredients

2 prepared pastry crusts

2 whole dry coconuts (4 cups shredded coconut)

1 ½ cup brown sugar

¼ teaspoon Salt

1 teaspoon Nutmeg

1 teaspoon Vanilla

1 ½ teaspoon Cinnamon

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 degrees
• 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