9-inch Classic Single Crust
Filling:
1/2 cup plus 2 tbsp granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2-1/2 cups milk
4 large egg yolks, lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract
3/4 cup flaked coconut, finely chopped and divided
2 teaspoons grated orange peel, divided
Topping:
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) can mandarin oranges
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon finely chopped pecans
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Prepare crust as directed adding 1 teaspoon orange peel to flour mixture. Bake and cool.
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Filling:
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In a medium saucepan combine granulated sugar, cornstarch and salt.
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In a separate bowl beat milk and egg yolks Stir gradually into sugar mixture. Cook and stir over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat.
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Stir in butter and 2 teaspoons vanilla extract. Reserve 1 teaspoon coconut and 1 teaspoon grated orange peel for topping. Stir remaining coconut and 1 teaspoon grated orange peel into egg mixture.
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Pour into cooled baked pie crust. Place plastic wrap on surface of filling. Refrigerate 2 to 3 hours. Remove plastic wrap.
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Topping:
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Arrange pineapple on top of filling to form a ring 1 inch from pastry edge. Arrange oranges in a ring inside ring of pineapple.
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In the bowl of an electric mixer beat heavy cream until stiff. Beat in owdered sugar and 1/2 teaspoon vanilla extract.
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Garnish outer edge and center of pie with whipped cream. Sprinkle top with reserved 1 teaspoon coconut, reserved 1 teaspoon grated orange peel and nuts.
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Refrigerate until ready to serve.
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