Coconut strawberry pie

Name: coconut strawberry pie
Cook time: 30 min
Total time: 100 min
Yield: 18
Ingredients: 450 g unsalted butter or margarine; 200 g wholemeal flour; 110 g ground coconut; 100 g light brown caster sugar; 100 g unroasted almonds; 5 medium sized egg; 200 g fine cristalsugar; 500 g strawberries; 225 g Strawberry jelly; 95 g unsalted pistachios

Coconut strawberry plate cake with pistachio nuts.

Ingredients

Kitchen Stuff

1 baking dish (34 x 23 cm)
1 food processor

Directions

Preheat the oven to 180 ºC.
Grease the oven dish. Put the butter, flour, coconut and caster sugar in the food processor and mix into a cohesive dough.
Divide the dough over the bottom of the baking dish and press. Bake for about 20 minutes in the oven. Remove from the oven and let cool for 5 minutes.
Meanwhile, melt the butter in a saucepan. Take of the fire.
Grind the almonds in the food processor. Let the machine run and add 1 to 1 eggs.
Add the granulated sugar, the coconut and the melted butter.
Remove the crowns from the strawberries. Halve them in the length. Brush the cake base with the jam. Put the strawberries on it.
Divide the almond mixture over it. Chop the pistachio nuts coarsely and sprinkle them over the cake. Bake in the oven in about 50 minutes until golden brown.
Cover the cake with aluminum foil if it gets too dark. Serve lukewarm or cold. Yummy! .