July 17, 2008

Ernestine's Japanese Pie

Ernestine Childress (my grandmother) claims that this recipe isn't hers, but since it's her friend's Japanese friend's recipe, this is a close enough abbreviation. Even though I haven't highlighted one of Tene's recipes before, her influence is present in many, many dishes I've prepared. And, while on vacation home in the Carolinas, she gave me this recipe. I can't honestly tell you what makes this recipe Japanese, but a Google search for "japanese pie" reveals other recipes similar to this one. In any case, here we go with the preparation.
The ingredients list is shown below. Simply combine all ingredients together in a bowl. This makes, basically, a full pie. Feel free to add a little more of the quantity you desire the most, but don't be too concerned about the presence of vinegar in this recipe: it's easily overpowered by the sugar and butter (although it does give us this deep, rich color). The two ingredients you probably don't have handy are coconut and pecans. Both, however, can be picked up in your grocery's baking isle. Unsure what kind of vinegar to use, I just bought some balsamic. After baking, below is how it turned out (while still hot). Once cool, it's easier to cut into pieces, but is very delicious while hot (and can be eaten with a fork).
The ingredients to Ernestine's Japanese pie are as follows:
  • 1 stick of margarine (8 tablespoons) or butter, melted
  • 1/2 cup of coconut
  • 1/2 cup of sugar
  • 1/2 cup of chopped pecans
  • 1 tablespoon of vinegar
  • 1 egg, beaten
  • an unbaked pie sheet
Mix the ingredients together and pour into the pie sheet. Bake for 40 minutes at 300 degrees. Eat!