Today I offer you my recipe for Coconut Cream Pie tweaked from my mom’s banana pudding recipe. And just in time for Clayton’s birthday on the 15th, my modified Texas Sheet Cake:
Coconut Cream Pie
- 1 12 ounce can Pet milk
- 1/3 cup half and half
- 1/3 cup flour
- 1/2 cup sugar
- 3 eggs, separated (keep the whites in a mixing bowl to make meringue later)
- 3/4 stick of butter
- 3 teaspoons of vanilla
- Combine the flour, sugar and salt in a heavy bottomed sauce pan. Add milk and cook at medium heat, slowly stirring to keep it from sticking or burning. Cook this way until boiling and then two minutes more, then remove from heat. Temper egg yolks by pouring about a half cup of the pudding mixture to the yolks, stirring them until well blended, then adding all back to the sauce pan. Mix well then add butter and vanilla to the pot, letting the butter melt from the heat of the pudding.
Meanwhile, line the bottom or an extra large pie pan with a graham cracker crust (1 sleeve of crushed gram crackers, 1 tbsp sugar & 3 tbsp melted butter) or a premade rolled out pie crust. Bake the graham cracker crust at 350 for 10 minutes or follow the cooking directions for the premade pie crust, keeping in mind that you will put the crust and filling back in the oven at 350 for 15 minutes at the end.
Fold in a bag of grated/flaked coconut to your custard mixture then pour into your crust and bake at 350 for 15 minutes.
When you remove the pie from the oven, you could serve with whipped cream or top with meringue (recipe below)
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1 tablespoon sugar
- 3 tablespoons marshmallow cream (keeps the meringue from retracting from the edges of the dish)
Mix on medium high speed the egg whites, cream of tartar and vanilla for two minutes or until soft peaks form. Add sugar and mix for two more minutes until stiff glossy peaks form. Add marshmallow cream and mix for another one to two minutes.
Spoon this onto the top of the pudding, spreading it to the edges, then using your spatula make swirls and peaks in the meringue for pretty and even browning. Broil on medium until peaks are browned then remove from oven. This won’t take long, so don’t leave it for more than a minute and even then be sure to watch closely.
And now Clayton’s birthday favorite, my modified Texas Sheet Cake, which is super chocolaty, fudgy and easily made from the staples in my pantry:
Modified Texas Sheet Cake
I modified the time because the 20 minutes bake time the original recipe called for was nowhere near enough time. I added 10 more minutes and that was right. Plus, I mixed the icing with an electric hand mixer because that knocks out any clumps you might incur from un-sifted powdered sugar. I’m not sifting powdered sugar unless there’s a gun to my head.
Bring to boil:
- 1 stick of butter
- 1 cup of water
- 4 tbsp of cocoa
Remove from heat and add to:
- 2 cups of flour
- 2 cups of sugar
- 1 tsp of salt
- 1 tsp of baking soda (as in Arm & Hammer, not baking powder)
- 2 eggs
- 1/2 cup of sour cream
Pour into large greased 15.5″ x 10.5″ pan/casserole dish and bake at 25-30 mins 350 degrees.
Let cool 10 mins and then ice cake.
Bring to boil:
- 4 tbsp cocoa
- 6 tbsp milk
- 1 stick butter
Remove from heat and add:
- 1 pound of confectioners sugar
- 1 tsp vanilla
- 1 cup of chopped walnuts (optional.. for someone else, not happening here!)
Pour over cake and spread.