Friday, March 14, 2014

Coconut Cream Pie

Photo courtesy of the Cooking Corner.
     A few weeks ago, I was lucky enough to meet an dedicated group of people. The Beadle Bunch are the family and friends of Wayne (Peach) Beadle from Hazleton, Indiana who died of cancer a few years back. They were having a Relay for Life fundraiser - a soup dinner. This was not just a dinner, because these volunteers were aiming to feed 600-700 people. This project involved 40 gallons each, of 3 types of soups, 3 kinds of homemade sandwiches and 700 desserts made by just 15 women. I was humbled.
    Juanita, Peach's wife, shared her homemade coconut cream pie recipe with me. I saw people coming in to the fundraiser that day and ordering these pies whole, to go. I knew it had to be good.

Recipe courtesy Juanita Beadle
Coconut Cream Pie
Pie Crust -
1 cup flour
2 T. water
1/4 cup oil (Canola)
dash salt
Stir together and roll between wax paper. 
Makes 1 crust. 
Bake at 350.
Filling -
1-1/2 cups sugar
3 cups milk
6 T. cornstarch
3 egg yolks
1/4 tsp. pure vanilla
1/2 to 3/4 cup coconut

Mix together sugar, milk and cornstarch and cook on medium heat. 

Separate 3 eggs and whites. Beat egg yolks and add to 1/2 cup of the above mixture. Add to mixture and cook until it thickens, stirring constantly. Should take about 15 minutes. 

Remove from heat and add 1/4 tsp. vanilla and 1/2 to 3/4 cup coconut (more or less to your taste). 

Pour into a baked pie shell. Beat 4 egg white until stiff. Add 1/3 cup sugar. Spoon on to pie and bake until brown. 

Can substitute 2 T. cocoa in first mixture, mix well. Also can use crushed pineapple or sliced bananas.
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