Lemon Coconut Pie

I recently found this awesome enamel pie plate at Value Village for $3 and knew I had to have it.  It's so pretty!  The only problem is that unless it's a pot pie, I never make pies.  The reason being that I suck at making pie crust.  I don't know why, I follow directions and tips, but my pie crusts never turn out.  So I decided to make a crust out of crushed Lady Fingers instead.  Way easier, and it tastes great too!  

I love everything lemony, and this pie is no exception.  I also like that it's different from lemon meringue...because you can't have too many types of lemon pies:)

Lemon Coconut Pie

1 1/4 cups crushed Lady Finger Biscuits

1/4 cup + 3/4 cup sugar

1/4 cup melted butter

zest and juice from one lemon

2 eggs

2 tbsp flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup shredded coconut

Preheat oven to 350F.  Mix the crushed Lady Fingers with 1/4 cup of sugar, the butter, and the lemon zest.  Press the mixture evenly into the bottom and sides of a pie pan.  Bake for 8 minutes.

Beat the eggs and remaining sugar together until well blended.  Add the flour, lemon juice, baking powder, and salt and mix well.  Pour into the cooked pie crust and then cover with the coconut.  Bake for 25 minutes, or until browned.  Chill in the fridge for a few hours before cutting.  Enjoy!

Buttery Tea Biscuits

These melt-in-your-mouth tea biscuits were a childhood staple while I was growing up.  My mom would make them all the time, and they were always a buttery, wonderful treat.  They are awesome with clam chowder, and even better for dessert (or tea time) served with butter and homemade jam.  I also like them made into Strawberry Shortcakes.  You just cut them in half, top with strawberries and whipped cream, and then pour a strawberry sauce over it all.  Delicious.
And the best thing about them is that they take about 5 minutes to prepare, and 15 to bake, so you have warm baked goodness in no time.

Tea Biscuits

2 cups all purpose flour

4 tsps baking powder

1 tsp salt

1/4 cup butter (room temperature)

1 cup milk

Preheat oven to 450F.  Mix together dry ingredients.  Cut in the butter using a pastry blender or 2 knives until the mixture resembles coarse cornmeal.  Make a well in the centre and slowly pour the milk into it.  Stir the dough just until it all sticks together.  

Turn dough onto a lightly floured surface and knead lightly for a minute or two.  Do not over knead, it should come together quite quickly.  Roll out until it is about 1/2 inch thick and then cut into 15-18 circles (I use the rim of a glass as I do not have a biscuit cutter).  Place on an ungreased baking sheet and bake for 12-15 minutes.  They will be golden brown on top.  

These are best served hot from the oven.