Monday, August 30, 2010

Coconut Cream Pie (Nene’s Variation)

Vanilla Cream Pie

10-inch pie Amounts for two pies
10 inch baked pie shell
¾ cup sugar ……………………………………. 1 ½ c.
¼ cup plus 2 Tbsp. cornstarch ……………………. ½ c. (I use a little more)
1 tsp. salt ………………………………………… 2 tsp.
4 cups milk (use whole milk or 2 %) …………..… 8 c.
5 egg yolks ………………………………………….. 10 yolks
3 Tbsp. butter or margarine, softened ……………. 6 Tbsp.
1 Tbsp. plus 2 tsp. vanilla ………………………….. 3 Tbsp (or so)

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap 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. and stir in 1 c. (or more to taste) flaked coconut. 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.

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

Brony’s Pie Crust

2 c. flour 2/3 c. shortening including 1 tsp. salt at least 2 Tbsp. butter
2 tsp. sugar 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.

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