Name: Coconut and peach pie
Cook time: 20 min
Total time: 20 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 190.00 ml flour cake; 5.00 ml Baking powder; 430.00 ml coconut; 80.00 ml sugar; 65.00 ml butter melted; 1.00 eggs extra-large, whisked; 410.00 g peaches slices, tinned and drained; 250.00 ml cream fresh, chilled; 30.00 ml sugar; 125.00 ml yoghurt; 65.00 ml almonds slivered

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Ingredients (11)

CRUST

190.00 ml	flour — cake
5.00 ml	Baking powder
430.00 ml	coconut
80.00 ml	sugar
65.00 ml	butter — melted
1.00	eggs — extra-large, whisked

FILLING

410.00 g	peaches — slices, tinned and drained
250.00 ml	cream — fresh, chilled
30.00 ml	sugar
125.00 ml	yoghurt
65.00 ml	almonds — slivered

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Method:

Preheat the oven to 180 ºC.
Spray a 26 cm pie dish with non-stick spray.
To prepare the crust sift the cake flour and baking powder together. Stir in the coconut and sugar. Mix in the melted butter and whisked egg. Mix well or rub in with your fingers.
Line the base of the pie dish with the pastry, pressing it along the sides of the dish. Bake the crust for 20 minutes or until golden brown. Cool.
To prepare the filling arrange the peach slices in the cooled pie crust. Whip the cream in a mixing bowl. Add small quantities of sugar while beating, and whip until stiff.
Stir in the yoghurt. Pour over the peaches and chill until firm. Sprinkle the almonds over the pie before serving.
Makes a medium-sized tart.