Tuesday, December 23, 2008

coconut cream pie

I got this recipe from one of the cooks at our villa in Jamaica. Her rendition was delicious; not too sweet, with a nice crumbly crust.

Coconut Cream Pie

Crust:
1. Combine butter, flour, a bit of vanilla extract, and a pinch of salt.
2. Knead the mixture and add milk until the crust comes together.
3. Continue kneading until soft.
4. Bake about 10 minutes, then cool.

Filling:
1. Take 1 whole dried coconut, cut it open, and shave the coconut flesh.
2. Combine with 1 cup of milk, a bit of vanilla extract, a bit of almond extract, a pinch of salt, and sugar to taste.
3. Cook on stove with cornstarch to thicken (about 1/4 cup).
4. After about 15 minutes, add the filling to the crust and put in freezer to set.

Serve with whipped cream spread across the top.

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