Anyway, last night I made a coconut cream pie with the help of my three-year-old sous-chef. He is fantastic in the kitchen, although the flour started to mysteriously appear in the weirdest of places. Hmmm.
This pie is a favorite of mine and one my mom used to make time and time again. I used my same crust recipe (although I almost screwed it up, as my sous chef was, again, going a little nut-tastic with the flour) and this recipe for the coconut cream filling:
1 cup sugar
2/3 cup all-purpose flour
1 teaspoon salt
4 cups milk
4 slightly beaten eggs
2 teaspoons vanilla
3/4 cup of shredded coconut
Mix sugar, flour, salt; slowly stir in milk. Cook and stir over medium heat till mixture boils and thickens; cook 2 minutes longer. Stir a little of hot mixture into eggs; stir into remaining hot mixture. Stirring constantly, bring just to boiling. Add vanilla and coconut; cool. Makes a full filling for a 9" pie.
We had friends over tonight, and I was told this pie is restaurant quality. I'll take that compliment.
No comments:
Post a Comment