Monday, August 30, 2010

Coconut Cream Pie (Nene’s Variation)

Vanilla Cream Pie (for variations, see noted at end)

10-inch pie *                                     (amounts for two pies)
10 inch baked pie shell
¾ cup sugar ………………….         (1 ½ c.)
¼ cup +  3 T. cornstarch ……….     (3/4 c. mounded about 1 T. more)
1 tsp. salt ………………………       (2 tsp.)
4 cups milk (use whole or 2 %) …   (8 c.)
5 egg yolks ………………………..  (10 yolks)
3 Tbsp. butter softened ………        (6 Tbsp.)
1 Tbsp. plus 2 tsp. vanilla…             (3 T. (or so)

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture, stirring to get lumps out as you slowly pour into sugar.  Cook over medium heat until thickened and then boil for one minute. (it's a very slow boil)  Remove from heat and blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap (I used wax paper or parchment paper) onto filling. Chill pies thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped Cream.

Variations:

Coconut Cream Pie: Make vanilla pie filling except – decrease vanilla to 2 tsp. (4 tsp.)  and stir in 1 c., or more to taste, flaked coconut (2 c.). Sprinkle coconut on top of whipped cream to garnish (and add flavor, of course).

Chocolate Cream Pie: Make vanilla filling except – increase sugar to 1 ½ cups (3 c.) and cornstarch to 1/3 c. (2/3 c.). Omit butter and stir in 2 oz. melted unsweetened chocolate with the vanilla.

Banana Cream Pie: 2 Ripe bananas (4). Peel and slice bananas, arrange layer of banana slices about 1/2" deep in baked pie shell. Pour in cooled filling. Chill thoroughly. Top with sweetened whipped cream.

If you have too much filling then put it in bowl and eat it


Brony’s Pie Crust


2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter  (Clancy uses all butter)
5 – 7 Tbsp. water


Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.  The less you work the dough, the flakier this will be.


No comments:

Post a Comment