| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie, Desserts, Restaurant, Washington |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Whole milk |
| 3/4 |
c |
Sugar |
| 4 |
|
Egg yolks |
| 1/4 |
c |
Cornstarch |
| 1 |
ts |
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
COCONUT CREAM VARIATION
BANANA CREAM VARIATION
CHOCOLATE CREAM VARIATION
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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