Rose and cardamom coconut pie

 My husband's birthday was the inspiration for the development of this rose and cardamom coconut pie!

There are several things that make this pie so special. The first is it doesn't have eggs! That's right, you don't have to fight anyone off to acquire eggs at the grocery store for this recipe. And a big benefit to not using eggs is that it's pretty foolproof. If you over bake it a little bit, you don't have to worry about the surface cracking. 

ALSO, it has a phyllo crust. So if pie dough is a barrier to you making pie, this is the perfect solution. Another great part about a phyllo crust is you don't have to parbake the crust, which you would normally need to do before baking a custard pie.

This recipe has rose water, and if you're unfamiliar with rosewater, it's important to know a little goes a long way. You can go from a pleasant rose taste to straight perfume very quickly. I'm pushing the limits a little bit with two tablespoons, but my husband LOVES rosewater. So if you're unsure, I recommend starting with one tablespoon, smelling it, and then reevaluating whether you want to add more.

Rose and cardamom coconut pie

Yield: One 9-inch pie

Time: About 90 minutes

Ingredients

For the filling

• 1 1/2 cups (170 grams) shredded coconut
• 3/4 cup (90 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (106 grams) light brown sugar 
• 1 1/4 teaspoons ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 400 milliliters unsweetened coconut cream
• 2 Tablespoons rose water
• 1 1/2 teaspoons vanilla extract

For the crust

• 8 Tablespoons (113 grams) unsalted butter, melted
• 8 sheets phyllo dough, thawed

Directions

For the filling

1. Preheat oven to 350 degrees Fahrenheit. 
2. Spread coconut flakes in even layer on baking sheet. Bake for 6 to 10 minutes, stirring every 2 minutes, until coconut is golden brown. Remove from oven and pour into medium mixing bowl.
3. Mix flour, both sugars, cardamom, cinnamon, and salt with coconut flakes.
4. Whisk in coconut cream, rose water, and vanilla extract until just combined. Set mixture aside.

For the crust

1. Brush 9-inch pie pan with melted butter and place on baking sheet for easier handling.
2. Unfold phyllo sheets and cover with damp towel.
3. Place one sheet of phyllo in pan and gently press it into bottom and sides with edges hanging over rim. Brush it lightly with butter.
4. Turn pan slightly and place another sheet of phyllo on top. The edges of the two sheets should be slightly staggered and not match up. Brush with butter.
5. Repeat with remaining phyllo and butter, making sure to stagger the sheets so the phyllo is evenly distributed.
6. Scrunch the overhanging phyllo around the edges to form a ruffled lip and brush with butter.
7. Pour filling mixture into crust and bake until filling is set around edges but still a little jiggly in center, about 45 to 55 minutes. 
8. Let pie cool to room temperature and refrigerate for 2 hours before serving.