"Carrie-Lou Salter" > wrote in
:
> Newsgroups: rec.food.cooking
> Subject: Signature Dish?
> From: "Carrie-Lou Salter" >
>
> Hey all,
>
> Was just reading a thread where Dog3 posted about his signature dish,
> lasagna. I would consider my signature dish Chicken Parmesan *recipe
> follows*. I was just wondering what everybody else considers their
> signature dish(s).
I've always been known for my pies. One that always garners requests is my
Coconut Cream Pie. Disclaimer: please note the nutritional analysis at the
end and eat at your own risk. <G>
* Exported from MasterCook *
Coconut Cream Pie
Recipe By : Wayne Boatwright
Serving Size : 8 Preparation Time :1:00, plus chilling time
Categories : Pies, Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie Shell
1 1/3 Cups All-purpose Flour
1/2 Teaspoon Salt
4 Ounces Unsalted Butter -- chilled
4 Ounces Lard -- chilled
3-4 Tablespoons Ice Water
Filling
2 Cups Whole Milk
1 Cup Half and Half
3/4 Cup Granulated Sugar
5 Tablespoons Cornstarch
1/2 Teaspon Salt
3 Each Egg Yolks -- beaten
1-1/2 Cups Shredded Coconut Meat -- divided
2 Tablespoons Unsalted Butter
1-1/2 Teaspoons Vanilla Extract
Topping
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
For pastry, combine flour and salt in large mixing bowl. Cut in butter and
lard until particles are about the size of peas. Sprinkle 3 tablespoons of
ice water over flour mixture, gently combining with a fork. If mixture
doesn't come together in a mass, add an additional tablespoon of ice water.
Form mixture into a ball, flatten, and wrap in plastic wrap. Chill 30
minutes.
Preheat oven to 425 degrees F. Roll out pastry to a 12-inch circle. Fit
into a deep 9-inch pie pan, fold over pastry to form a high fluted edge.
Prick pastry generously with fork. Line pastry with baking parchment or
foil and add pie weights, dried beans, or rice. Bake 12 minutes. Remove
lining and weights and return to oven. Continue baking 5-6 minutes or
until pastry is light golden brown. Remove to cooling rack and cool
thoroughly. Reduce oven temperature to 350 degrees F.
For Filling, mix together sugar, cornstarch, and salt in medium saucepan.
Set aside. Combine milk and cream in small saucepan and heat to scalding.
Stir hot milk mixture slowly into sugar mixture. Stir about 3/4 cup of hot
mixture into egg yolks, stirring constantly. Return egg mixture to
saucepan. Cook over medium heat, stirring constantly, until filling is
very thick and stiff, about 7-9 minutes. Add 1 cup of coconut, butter, and
vanilla. Stir until butter is melted. Pour filling into pie shell. Chill
until completely cold.
For topping, spread remaining 1/2 cup of the coconut on a baking sheet and
toast until pale golden brown, about 6-8 minutes. Set aside. Beat cream
in chilled mixing bowl using chilled beaters until cream forms soft peaks.
Add sugar and vanilla and continue beating until cream is very stiff (just
short of turning to butter). Spread whipped cream over surface of pie
filling, swirling decoratively. Sprinkle with reserved toasted coconut and
return to refrigerator until serving time.
Yield:
"1 Pie"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 686 Calories; 52g Fat (67.8%
calories from fat); 7g Protein; 48g Carbohydrate; 2g Dietary Fiber; 192mg
Cholesterol; 329mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Non-Fat Milk; 10 1/2 Fat; 1 1/2 Other Carbohydrates.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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