A great dessert recipe from our cookbook

Coconut Creme Pie

Coconut Creme Pie

Since our cookbook was published in December 2011, we’ve heard from a lot of folks who enjoy cooking at home that they’re making our recipes and loving the results. Some have told us that they like the instructions and even feel that they’re learning as they go, which is exactly what we want. We hope that you’ll learn more about food, and consequently, enjoy it more.

Our previous blog posts have given you recipes for several popular items, including our Dijon Elk Chop with Fennel Mushroom Sauce, Baked Macaroni and Cheese and French Onion Soup. Today, we’re giving out our recipes for Coconut Creme Pie. It’s a relatively simple dessert to make but it’s among the most popular items on our Spring Prix Fixe menu.

You can buy our cookbook online or in person at any of our seven locations.

Coconut Creme Pie

Makes 6 servings
Note: for this recipe, you will need six individual spring form pans to make single-serving pies.

For the crust:
1 12-ounce box of vanilla wafers
1/2 pound sugar
1/2 pound unsalted butter, melted

Preheat oven to 350 degrees. Crush vanilla wafers in a food processor. Add sugar and butter and pulse to combine. Press 1/2 cup crust mixture into each of the six individual spring form pans, making sure the crust goes up the sides and is not too thick on the bottom. Bake crust for 10 minutes, remove from over and cool to room temperature.

For the filling:

4 cups Half & Half
2 cups sugar
1 1/2 cups of flour
2 cups coconut flakes
1 teaspoon vanilla extract
1 1/2 cups egg yolk

Bring 3 cups Half & Half and sugar to a simmer in a medium sauce pan. Whisk together the other cup of Half & Half with the flour, coconut, vanilla and egg yolks. Slowly whisk the hot milk into the milk/flour mixture. Pour mixture back into sauce pan and cook over medium heat, stirring constantly, until thick and eggs are cooked. Divide custard evenly among the pie shells and chill in the refrigerator 4-5 hours.

To serve, unmold pies and generously top with whipped cream. Sprinkle with toasted coconut. Top with whipped cream and toasted coconut flakes. Drizzle with caramel sauce (recipe below).

Caramel sauce (makes 1 1/2 cups)

9 ounces granulated sugar
1/4 cup water
2 teaspoons fresh lemon juice
1 cup heavy cream
4 tablespoons unsalted butter

In a clean and dry heavy bottomed sauce pan, combine the sugar and the water and bring to a boil. Add the lemon juice and continue to boil without stirring until sugar reaches 365 degrees on a candy thermometer. Remove from heat and carefully whisk in the cream and then the butter. Continue to whisk until smooth.

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About editor

An upscale restaurant group with locations in Illinois, Indiana, Kentucky, Michigan and Ohio.
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