Coconut Cream Pie from Chancy's Catfish Shack |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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My mother Melinda is the manager for Chancy's Catfish Shack in Plant City, Florida. If you're ever in the area stop by as her cooking is to die for, comfort food at it's best. She brought alot of her recipies to the restaurant to expand the menu :-) I've written this recipe as best as it was related to me so I hope it's ok :-) Ingredients:
2 1/2 cups sugar |
5 tablespoons starch (corn) |
7 egg yolks |
1 tablespoon salt |
5 (12 ounce) cans evaporated milk |
1 1/2 cups coconut |
2 cups powdered sugar |
heavy whipping cream, 1 carton |
2 pie shells ( ) |
Directions:
1. On the stove (I suggest a double boiler at high heat or low/medium heat for a regular pot) - Mix sugar, cornstarch, yolks and salt in a pot. Slowly stir in the milk until it thickens. Do it slow. After it thickens, add the coconut. Pour into the pie shells and let sit overnight in the refridgerator.
2. Combine the confectionary sugar and heavy cream and whip till stiff peaks form. Top pies with whipped cream mixture. Serve :-).
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