COCONUT CREME PIE:
INGREDIENTS ( COCONUT CREME PIE ) :
| FlakyPastry: | ||
| 1 3/4 cups | all-purpose flour | 425 mL |
| 3/4 tsp. | salt | 3 mL |
| 2/3 cup | lard (1/3 lb.) | 150 mL |
| 1 | egg yolk | |
| 11/2 tsp. | vinegar | 7 mL |
| 1/3 cup | cold water | 75 mL |
This recipe makes enough pastry for two crusts, or one double crust pie.
Coconut Cream Filling:
| 1/4 cup | sugar | 60 mL |
| 3 tbsp. | cornstarch | 45 mL |
| 2 cups | milk | 500 mL |
| 2 | eggs*, beaten | 2 |
| 11/2 cups | coconut | 375 mL |
| 1 tsp. | vanilla | 5 mL |
| 1 cup | whipping cream, whipped | 250 mL |
INSTRUCTIONS
TO PREPARE CRUST
- To make the pastry, mix the flour and salt and then cut in the lard with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Separate an egg yolk into a measuring Add the vinegar and whisk with a fork. Fill to the 1/3 cup (75 mL) measure with cold water.
- Add to the flour mixture and mix with a fork until it just clings together and cleans away from the side of the bowl.
- Divide dough in Roll out pastry on a lightly floured surface and fold in half. Gently move the pastry to the pie plate and unfold. Coax the pastry into the plate and allow pastry to overhang edges to reduce shrinkage.
- Bake pie shell in 350°F oven for 30 minutes or until browned.
TO PREPARE FILLING
- Mix sugar and cornstarch in a Gradually blend in the milk. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
- Add a little of the hot milk mixture to the beaten eggs, then return the eggs to the saucepan and stir Heat to boiling, stirring vigorously.
- Remove cream filling from heat and add the coconut and Allow to cool.
- Fold in one cup (250 mL) whipped cream and pour it into the baked
- Top with remaining whipped Chill and serve.
- If desired, sprinkle with toasted
NOTE
*Since we are using whole eggs, the white may tend to cook in lumps. Just mix it with a hand blender until smooth. The flavor and texture will be lovely!
Tags: COCONUT