Everyone thinks that the Bluebonnet Café in Marble Falls has the best pies. This is supposedly their recipe, and I am keeping it on the blog in case someone wants it. However, Scott's coconut cream pie blows this one off the list. If you are a Bluebonnet fan then here it is. I am not overly impressed.
Piecrust
4 eggs, separated
1 c. sugar
¼ c. cornstarch
¼ t. salt
3 c. whole milk
3 TB butter
1-1/2 t. vanilla
3-1/2 oz. can coconut
¼ t. cream of tartar
½ c. sugar
½ t. vanilla
Coconut (may toast it if preferred)
Use your favorite crust recipe or buy the Pillsbury refrigerated ones that come in a roll and put it in a pie plate. Bake at 450 degrees for 10-12 minutes. Cool.
Combine sugar, cornstarch, salt and milk. Cook mixture over medium-low heat, stirring constantly. After it bubbles and thickens, cook 2 more minutes. Remove from heat. Beat egg yolks slightly and gradually stir 1 c. of hot mixture into yolks. Return the egg mixture to the saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from heat. Add butter, 1-1/2 t. vanilla, the 3-1/2 oz. can of coconut and stir. Pour mixture into the piecrust.
With the egg whites at room temperature begin beating them on the highest speed of the mixer. Once they are frothy add the cream of tartar and continue beating. Gradually add the sugar, one tablespoon at a time. When stiff peaks begin to form add in the vanilla and beat until mixed thoroughly. Spread over the top of the pie and swirl to make peaks. Sprinkle with the extra coconut and bake at 350 degrees for 12 to 15 minutes, until the tips are beginning to brown. Refrigerate if there is any left at the end of the day!
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