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Butcher’s block - April 30, 2014

Another holiday has come and gone and now we look forward to the summertime barbeques, pool parties, countless weddings and showers, and summer vacation! With summer I think of Pina Colada’s, coconut tanning oil, and can’t help but think of my mom’s famous coconut crème pie!

Coconut Crème Pie

Crust:

3/4 cup Crisco

2 cups flour

1 teaspoon salt

6 tablespoons water

Blend Crisco, flour, and salt together by hand until small balls forms. Then add water until and dough becomes pliable. Half the dough into two even balls. Sprinkle flour on wax paper, rolling pin, and dough balls. Roll out dough and place into 9 inch pie pan. Remaining dough can be frozen. Use fork to press dough around edges of pie plate. Bake crust on 375 for approximately 15-20 minutes. Yields two crusts.

Filling:

3/4 cup sugar

5 tablespoons flour

Pinch of salt

2 egg yolks

2 1/4 cups milk

1 cup coconut flakes

1 teaspoon vanilla

Mix flour, sugar, and salt in 4 quart saucepan. Mix egg yolks and 1/4 cup milk in separate bowl and, once blended, add to flour mixture and blend. Add remaining 2 cups of milk and coconut flake. Cook mixture over medium heat, stirring constantly. Stir until thickened and comes to light boil. Add teaspoon of vanilla once thickened. Pour immediately into baked 9 inch pie crust.

Meringue:

3 egg whites

1/2 teaspoon cream of tartar

1/3 cup sugar

Beat egg whites and tartar until stiff. Slowly add sugar while constantly beating. Spoon meringue over pie filling, sealing the edges of the crust, and sprinkle desired coconut flake over top. Place pie back in oven until meringue and coconut is toasted. Let cool and serve.

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