So, about 45 minutes ago, I almost destroyed the blog.
When WordPress asks you to back up your files before upgrading? Do it. Seriously.
Thankfully, David is a genius and a man of many talents. He fixed my blog. And then thanked ME for being patient with him.
Back off, ladies. He’s MINE.
I suppose he got a bit of a thank you, because he just polished off the last slice of this:
I made it at the end of the weekend for a wee treat. We needed something sweet, but had no chocolate in the house.
We’d already eaten it all.
But we did have a bag of flaked coconut, so this is what evolved.
(I had also accidentally bought two dozen eggs… so we needed to make something with a custard base to lighten the huevo load in the fridge).
I nabbed this recipe from AllRecipes to try. It didn’t have as high a rating as the one that is made with three cups of half and half. But this one seemed less likely to induce a heart attack, as we used nonfat milk in the custard.
Coconut Cream Pie
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups milk
- 4 eggs
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 (9 inch) pie shell, baked
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately.
The custard innard is pretty good warm, if I do say so myself. We had a bit left over after pouring it into the pie crust, and I had a very small bowl while watching TV on the couch.
Talk about tryptophan overload. I think I conked out in about 10 minutes.
When sliced, custard pies aren’t really the prettiest. But I did the best I could:
At least it was a tasty pie.