Saturday, March 26, 2011

Three Hour Tour

This week during spring break we had a Gilligan's Island marathon accompanied by homemade coconut cream pie.

The kids LOVE this show and it was so fun to see old episodes that I'd completely forgotten about. I have several favorites from season two that we watched, like when the camera equipment lands on the island and they film a "picture," or when there's a ghost on the island.

Today Avery was standing hip out, batting her eyes and said, "Do I look like Ginger? Sometimes when she's in a beauty trance she goes like this."

They mention coconut cream pie so much during that show that I thought it was a fitting treat to enjoy while watching. This recipe, from the Joy of Cooking is so. Good. It's the pie my dad made me for my eighteenth (?) birthday. Definitely worth trying sometime, Gilligan's Island episodes or not.

Coconut Cream Pie

Crust: 1 cup all purpose flour
1/2 tsp. salt
1/3 cup shortening
1 T. butter
2 T. water

Filling: 2/3 cup sugar
1/2 cup all purpose flour
1/2 tsp. salt
2 cups milk (I used nonfat milk and the pie did not thicken as it might with a milk that had a higher fat content)*
3 egg yolks
2 T. butter
2 tsp. vanilla
1 cup flaked sweetened coconut

Sift flour and salt together. Cut shortening and butter into flour and once incorporated add water. Blend with a fork. When dough can be handled into a ball it's ready to be rolled out. Place in pie pan and prick holes then bake at 450 for 10-12 minutes or until lightly brown. Let cool before adding filling.

On top of double boiler combine sugar, flour, and salt. Add milk and cook for ten minutes or until mixture thickens. Remove from heat. Beat egg yolks. Stirring well pour 1/2 of hot mixture into eggs. When smooth return eggs to rest of hot mixture and put back on double boiler until thickened. Remove and add butter and vanilla and coconut. Cool before putting in pie shell.

Pour into pie shell when cool. You can cover with a meringue or whipped cream and 1/4 cup toasted or flaked coconut.
ENJOY! We sure did!

*"Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor."
-Diana's Desserts Ingredient Substitutions

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