Mi Huerta Market
Adco Trading, Inc.
By Sarah Chovanetz
Going Cuckoo for Coconut
Its summertime and Texas has continued to heat up! However, that doesn’t stop us from having get togethers outside, pool parties, baseball games, outdoor concerts and so on. The good news is, is us food lovers can’t ever be stopped from indulging in a summer favorite during the heat and that is dessert! Specifically one dessert that continues to be a first choice at most events, and that is PIE! I don’t know what it is about pie, but it has always been a great choice for events of all kinds, especially during the summer. There is just something about a plate of warm, fresh pie with a scoop of vanilla ice cream on top that makes the world go round. I know you agree and are probably craving that very dish right now because I sure am!
In addition to pie, we have to specify as to WHAT kind of pie is so popular and continues to be a fan favorite. That would be the famous Coconut Cream Pie. Well, as you all know, coconut can be used in your everyday life for a hundred different reasons. Coconut is simply amazing and has so many great benefits as well as its flavor which I drool over just thinking about. You can drink coconut water, use coconut oil for literally anything and everything, and last but definitely not least, YOU CAN EAT IT. Thank goodness for that! As if coconut wasn’t already used for everything else, eating it is obviously the best reason to use it.
Back to pie and coconut. Coconut Cream Pie makes me all giddy inside just thinking about it. It’s fluffy and sweet with a hint of crunch and really makes it difficult to stop eating. Whether it’s with wine, ice cream, or just plain by itself, this pie is a classic and its quite obvious why. The coconut flakes are the perfect addition to the merengue and vanilla mixed in. One bite turns into five and before you know it you are wanting another piece! We won’t tell if you take two, promise.
This recipe is everything coconut and more. It’s perfectly designed to be the best coconut pie recipe on earth. In fact, it is so fantastic it has a special name. See below and prepare to fall in love with this recipe called Coconut Cream Angel Pie. That’s right, ANGEL was added to it because it is so simply divine you will think of angels.
Okay just kidding but it is that good. Try it for yourself and see!
Coconut Cream Angel Pie
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoons Mi Huerta Vanilla Extract
1 pastry shell (9 inches), baked
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon Mi Huerta Vanilla extract
6 tablespoons sugar
1/4 cup flaked coconut
1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and Mi Huerta. Pour into prepared shell.
3. In a small bowl, beat the egg whites, cream of tartar and Mi Huerta vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.
The recipe is quite simple yet carries all of the necessary ingredients to create a masterpiece dessert. Your family will love this and will continue to ask about it even after it is eaten entirely! It’s everything coconut and more. We hope you enjoy this recipe as much as we do and please eat responsibly.