Get your coconut cream pie tonight at Folkmoot Family Fa-La-La!
I am lover of all things coconut. It instantly transports me to a lovely warm place. I love the texture of the little shavings and that odd almost crunch sound they make as you bit them; not to mention the delicious cream that carries them so perfectly.
Folkmoot is auditioning its newly renovated auditorium by opening up its doors to the community. A long time center for gatherings, Folkmoot wants to bring back the traditions of the season. The holiday concert will include performances by Voices In The Laurel, Saxophone Wassails of the Haywood Community Band, Karin Lyle and Folkmoot’s own Blackberry Jam.
Ticket price includes homemade pie, hot cider and a hot chocolate bar – $10, adults; $5 for children 5-18; and children under five are free! Tickets can be purchased at the door or in advance at the ticket office of the Folkmoot Friendship Center.
In my research of the history of coconut cream pie I discovered that a coconut is a nut. I know, I know! It’s literally in the name but it never occurred to me that something that seems so opposite from all other nuts could be in the same family. Did anyone else just figure that out or am I alone here?
Coconuts were mostly used for medicals purposes when they were first discovered by westerners. Coconut water supposedly helped with wrinkles. Coconut water is today enjoying great popularity as hydration for sports and fitness, a natural and healthy alternative to mixed sports drinks.
J.H. Vavasseur and Company a french company was the first to put the coconut into shaved pieces because it was easier to ship. Eventually the coconut made it’s way to America and the coconut cream pie was born. At first just the flavor of coconut was added and eventually the shavings were added to create more flavor.
For some reason I’ve never made coconut cream pie, only ordered it in restaurants. Let’s make this one together with this allrecipes.com recipe! There is still time before the show tonight!
1/2 (15-ounce) package refrigerated piecrusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut
Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork. Bake according to package directions for a one-crust pie.
Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.