Photo: Wyatt McSpadden
A waitress shows off the legendary pies of Blue Bonnet Cafe.
Their Web site says they sold more than 700 pies during the
week of Thanksgiving last year.
Food-wise, nothing says Fourth of July more than homemade pie. It's slice after slice of pure Americana. So what better way to ring in this Fourth than with a pie recipe from Blue Bonnet Cafe in Marble Falls?
Blue Bonnet Cafe, infamous for its down-home comfort food, delectable pies and weekday Pie Happy Hour, has shared the recipe for their top-selling pie, Coconut Cream Pie.
John Kemper, Blue Bonnet Cafe Co-Owner, said they just updated and expanded their cookbook, Still Cookin' After 80 Years.
"It's a collection of recipes prepared daily at Blue Bonnet Cafe, as well as tried and true favorites of employees, friends and family," Kemper said. "All of our pie recipes are in the book."
Blue Bonnet Cafe's Coconut Cream Pie
Recipe courtesy of John Kemper
| 1 Cup Sugar | 3 Tbsp of Butter or Margarine |
| 1/4 Cup Cornstarch | 1-1/2 Tsp Vanilla |
| 1/4 Tsp Salt | 1 (3-1/2 oz.) Can Flaked Coconut |
| 3 Cups Milk | Your favorite pie crust, baked in a 9-inch pan |
| 4 Eggs, Separated | Your favorite whipped cream |
Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.
Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.
Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool. Top with whipped cream.
If you want a meringue topping follow these directions:
| 4 egg whites, reserved from coconut filling | 1/2 tsp vanilla |
| 1/4 tsp cream of tartar | toasted coconut flakes |
| 1/2 Cup sugar |
Beat egg whites (at room temperature) and cream of tartar with an electric mixer at high speed. Beat until foamy. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved (2 to 4 minutes).
Beat in vanilla and spread meringue over hot coconut filling, sealing to the edge of the pastry. Sprinkle extra coconut on top of meringue. Bake at 350 degrees for 12 to 15 minutes or until browned. Allow pie to cool completely before cutting.
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