If you've ever taken time to browse for new blogs, then perhaps you came across this delightful site - The Pea & Me.
Rachel, who authors The Pea & Me has become one of my very favorite bloggers. Whenever I visit her blog, I feel like I have truly entered a virtual café. Rachel shares her extraordinary artwork and photography along with a serving of mouthwatering dishes from some of Atlanta’s most delectable eateries. Needless to say, I have fallen in complete whimsical love with her site!
Driven by her aunt’s passion to cook, Rachel has called upon some of her foodie friends for support, as she works on a recipe collecting project and dives into the foodie blogosphere. Certainly, I was more than thrilled to oblige! If you have a recipe that is tried-and-true and you would like to participate in this event, don’t hesitate a moment longer! Visit Rachel and let her know!
Coconut Custard Pie
(Semi-Adapted from The Neelys via Food Network Online)
Prep Time: 25 minutes
Inactive Prep Time: 2 hours – Overnight
Cook Time: 20 minutes
For Crust you will need:
10 sheets of graham crackers
5 tablespoons unsalted butter, melted
¼ cup sweetened shredded coconut
For Custard you will need:
2 cups half-and-half
2 egg yolks
½ cup white sugar
½ cup cornstarch
1 teaspoon vanilla extract
2 tablespoon unsalted butter
For Topping you will need:
1 cup heavy whipping cream
1/3 cup confectioner’s sugar
1 cup sweetened shredded coconut
Heat oven to 350 degrees F. Line baking pan with parchment paper.
In food processor, combine all ingredients for crust. Pulse several times until graham crackers are fine mixture has formed. Press to bottom of baking pan and bake for 10 minutes. Let crust cool completely.
In a round-bottomed saucepan combine half-and-half, egg yolks, sugar, and cornstarch. Whisk until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and stir continuously until mixture thickens like pudding. Set aside, and add vanilla extract and butter. Pour over crust. Gently place a sheet of plastic wrap down on top of the custard. Refrigerate for 2 hours or overnight. Spread coconut shreds on a baking sheet and toast in oven for 5 minutes.
In a small bowl, beat cream and confectioner’s sugar until it becomes whipped cream. Top pie with cream and toasted coconut. Serve and enjoy!