Catch ’em & Cook ’em: Pina Colada Cream Pie
Ingredients
Crust:
1/4 C butter melted
1 (7 oz package) flaked coconut toasted
Filling:
1 1/4 C milk
1 C coconut milk
2/3 C sugar
1/3 C corn starch
3 egg yolks slightly beaten
1 (8 oz can) crushed pineapple well drained
2 Tbsp light rum
1 tsp vanilla
Topping:
Sweetened whipped cream
How to:
1. In a medium bowl, stir together butter and coconut
2. Press on bottom and up sides of a 9-inch pie pan. Refrigerate for 15 minutes.
3. In a 2-quart saucepan, combine milk, coconut milk, sugar and corn starch, and cook over medium heat, stirring constantly, until mixture comes to a full boil (7 9 minutes).
4. Remove from heat and stir small amounts of milk mixture into egg yolks and return to remaining hot milk mixture.
5. Reduce heat to low and cook until slightly thickened (1 to 2 minutes). Do not boil.
6. Stir in pineapple, rum, vanilla and pour into crust.
7. Refrigerate at least 2 hours.
8. To serve, top with whipped cream.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.