Cocomama Fantasy Pie (From Cooking Simplicitea)

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When the spring collection came out, we were so excited! New flavors to play with and experiment on. Two of the new teas contain coconut, and with Pi day (March 14 or 3.14) just around the corner, well…how could I not make a coconut cream pie? Or in this case, a Cocomama Lime cream pie with Fantasy Island meringue. Cocomama is a tasty black tea with a hint of coconut and lime, and Fantasy Island is…well, it’s amazing. It’s basically Buttered Rum with raspberry. It is delicious and easily one of my favorites.

This is kind of a mish-mash of several recipes: Coconut Cream Pie, Flavored Meringue, and my mother-in-law’s crust (thanks again!)

Difficulty: Intermediate to Hard


Ingredients:

Crust:

1/2 c strong, cold Cocomama Lime

1 c flour

1/2 c shortening

Filling:

2/3 c sugar

1/4 c cornstarch

1/4 t salt

2 c Cocomama Lime milk (warm the milk and steep the tea in it for a few minutes)

3 egg yolks (save the whites for the meringue)

1 c coconut (I used unsweetened fine)

2 T butter

1/2 t vanilla extract

Meringue:

1/4 c strong Fantasy Island

1/2 c sugar

3 egg whites

Directions:

Start with the pie crust, the same used in the Senchammon Rolls and the Vanilla Oolong Blueberry Pie, if you’re familiar with our blog. Preheat the oven to 425 and cut the shortening into the flour and then tablespoon by tablespoon, add the Cocomama Lime until the dough holds together. Flour a clean surface and roll it out to the size of your pie pan and then carefully move it over. Flute the edges and prick the bottom with a fork.

Cover in aluminum foil and weigh down with pie weights or dried beans or rice.

Bake for 8 minutes, carefully remove the foil, and then bake for another 4-5 until golden brown.

Yay pie crust! Now for the filling. Turn the oven down to 350. In a pot, mix together your sugar, cornstarch and salt, making sure it’s mixed evenly so the cornstarch doesn’t clump up. Stir in the milk until it’s all smooth and then cook over medium-high heat until it thickens. When stirring, be sure to scrape the bottom. It thickened quickly for us, one minute I was stirring away

and the next second it was thick like condensed milk. When this happens, reduce the heat but keep stirring and cooking for another two minutes.

Remove from heat. To keep the eggs from curdling as soon as you add them to the mix, add a bit of the hot milk mixture to the egg yolks and mix well to bring them up to temperature before adding them to the pot.

Return to the heat and bring the mix to a gentle boil, stirring constantly. You don’t have to go overboard, but you want to just keep things moving. Once it is boiling, reduce the heat and keep stirring for another two minutes.

Remove from the heat and stir in the coconut, butter, and vanilla, stirring until the butter has melted.

Pour the filling into the crust and get ready for the difficult part: meringue.

Okay, so it’s not that difficult to do meringue, you just need to follow the directions closely.

Begin with the egg whites at room temperature, using an electric mixer (or a whisk, but your arm will thank you for the electric mixer), beat the egg whites until they form soft peaks. Slowly add a 1/4 c of sugar while still beating the eggs until they form medium peaks.

In a small pan on the stove, bring the 1/4 c of Fantasy Island to a boil before adding the other 1/4 c of sugar. Stir and boil until it dissolves and becomes thick.

Here comes the hard part. Slowly (and I do mean slowly) add the Fantasy Island mix to the egg whites. I actually had to do this part twice, the first time I added it too quickly and the whites fell apart. The second time, I added a few drops of the mix to the whites, worked it in, and then added a few more drops. It took more time, but in the end the egg whites looked gorgeous. Beat until they form stiff peaks.

Carefully put the meringue on top of the filling, smoothing it out and making sure it goes all the way to the crust, sealing it all together with the filling in the middle.

If you have coconut leftover, sprinkle some on top. Bake for 12-15 minutes until the meringue is golden brown and delicious. Let it cool on a cookie rack for an hour and then let it sit in the fridge for at least three.

Enjoy!

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