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Candy Blossoms Recipe

Ingredients

1 recipe pastry for a 9 inch double crust pie

3/4 cup butter

3 1/2 cups flaked coconut

Directions

Preheat oven to 400 degrees F (200 degrees C).

To Make Frosting: Melt butter in a saucepan over low heat.

Mix in coconut and mix until smooth. Transfer to a small glass or metal bowl. Mix remaining sugar, lemon juice and salt and pepper into a small mixing bowl. Any anise essential oil will do.

Roll the pastry out to fit one 9 inch pie pan, ending with a long side. Place atop pie, crimp edges to seal. Place on a flat surface, and cut into 6 squares. Place the remaining coconut on top of the pie. Place lid onto pie and refrigerate for 1 hour.

Bake pie in preheated oven for 45 minutes, until lightly browned. Cool completely.