Feijoa cream coconut pie

When we lived in New Zealand we had a huge feijoa tree in the backyard. It produced so many feijoa’s that Mum didn’t know what to do with them (my sister and I even sold bags on the street to get a bit of extra pocket money) so she was constantly searching for recipes to use the feijoa’s in. She can’t remember where she got this recipe from but it was my absolute favourite and I was rather upset when I found that feijoa’s are very rare in Australia.So you can imagine my excitement when I found a feijoa tree in the yard at the at the Jugiong Motor Inn where we stayed one night over the Easter long weekend. I quickly collected a couple of handfuls and got Mum to dig out the feijoa cream coconut pie recipe.The pie was as delicious as I remembered and the gluten free sweet shortcrust pastry I used (The Pastry Pantry) worked perfectly. Even the two non-coeliacs loved it and went for seconds.

Feijoa cream coconut pie with whipped cream Feijoa cream coconut pie with whipped creamI have no idea how to explain the taste of feijoa’s so I have turned to Wikipedia for a bit of assistance, “The flavour is aromatic, very strong and complex, inviting comparison with guava, strawberry, pineapple, and often containing a faint wintergreen-like aftertaste.”This still doesn’t do them justice so if you get a chance have a try of one!Funnily enough on my way to work this morning I noticed that the fruit stall at the outdoor markets in Chatswood are selling feijoa’s, maybe they are starting to become more popular in Sydney?Have you ever tried a feijoa?My slightly adapted version of the feijoa cream coconut pie:IngredientsMethod1. Preheat the oven 180 degrees Celsius2. Place the pastry in a flan dish (there is no need to blind bake it first)3. Cut the feijoa’s in half and scoop the flesh on top of the pastry, place the apple pieces on top

Feijoa's Feijoa's4. Separate the eggs and beat the yolks with the sugar until thick and ribbony then stir in the coconut5. Mix in the gently beaten egg whites, and cream and pour over the feijoas and apple6. Bake for about 50 minutes (I covered it with aluminum foil after about 30minutes) or until the filling is set

Ready to eat Ready to eat7. Serve with whipped cream or icecream