| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pie, Restaurant, Washington | 6 | Servings | |
INGREDIENTS
| 2 | c | Whole milk |
| 3/4 | c | Sugar |
| 4 | Egg yolks | |
| 1/4 | c | Cornstarch |
| 1 | t | Vanilla |
| 1 | c | Coconut |
| Whipped cream | ||
| Toasted coconut | ||
| 4 | Bananas, sliced | |
| Whipped cream | ||
| 1/2 | c | Chocolate chips OR shaved |
| semi-sweet chocolate bar | ||
| Whipped cream | ||
| Chocolate curls |
INSTRUCTIONS
Place all ingredients in a heavy bottomed saucepan. Mix well. Place over medium heat and stir constantly until thickened. Coconut: Add coconut to pastry cream. Pour into a pre-baked 8" pie shell and refrigerate until cool. Top with whipped cream and sprinkle with toasted coconut. Banana: Slice 4 bananas into pastry cream. Pour into a prebaked pie shell and refrigerate until cool. Top with whipped cream. Chocolate Cream: While pastry cream is still hot, stir in chocolate until smooth. Pour into baked pie shell and refrigerate. Top with whipped cream and chocolate curls. Yield: 6 servings. This restaurant is owned by Candi Bachtell. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savory Faire, Montesano, Wash.
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Nutrition (calculated from recipe ingredients)
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Calories: 401
Calories From Fat: 112
Total Fat: 13.3g
Cholesterol: 127.7mg
Sodium: 87.2mg
Potassium: 462.6mg
Carbohydrates: 68.6g
Fiber: 4.3g
Sugar: 44.2g
Protein: 6.4g