By Teri Cayton
The Parsons Advocate
The hills are ablaze with the colors of fall. We have had such a dry spell that the leaves are turning early this year. In recent years rain has all but spoiled the fall colors in our area. This year with the lack of rain, cool nights and warmer days, the leaves are beginning their fall journey to a winter’s sleep. Momma Said, “It will soon be time for us all to hibernate.”
I just hope they last for a few more weeks so the Leaf Peepers annual festival, Sept. 26 – 28, will be a spectacular array of yellows, reds and rust. We have such an abundance of different tree species in West Virginia that the colors are gorgeous. It is a totally different world in the few short miles from Parsons to Thomas and Davis because it has already frosted on the mountain.
The ski lifts at Canaan and Timberline Ski Resorts are taking tours to the top of the mountain to see the beautiful colors and it should be a Kodak moment. The Forest Festival begins the end of September and I am hoping the colors will be at their peak in Elkins by then.
We have such a beautiful state and I hope if you ever get the chance everyone needs to drive through and look at our beautiful mountains. Rivers and forests. Momma Said, “We didn’t get our nickname of The Mountain State by mistake.”
Homemade Coconut Cream Pie
Ingredients For the Pie
- 1 (9-inch) pre-baked pie crust (pastry, graham cracker, nila wafer, etc.)
- 1 1⁄2 cups sweetened shredded coconut, divided
- 1 (14 ounce) can unsweetened coconut milk
- 1 cup half & half
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon salt
- 5 large egg yolks
- 1⁄4 cup cornstarch
- 2 tablespoons unsalted butter, cut into pieces
- 1 1⁄2 teaspoons vanilla extract
Whipped Cream Topping
- 1 1⁄2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Spread 1/2 cup of the shredded coconut on a baking sheet. Bake until lightly toasted, about 5-7 minutes, stirring occasionally. Set aside to cool.
- In a medium saucepan, combine the coconut milk, half & half, sugar, and salt. Stir well, and bring to a simmer over medium heat.
- In a separate bowl, whisk the egg yolks and cornstarch until smooth. When the cream mixture is hot, very slowly drizzle about 1 cup into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook and whisk until thickened, about 2 minutes.
- Remove from heat and whisk in the butter and vanilla until the butter is melted. Stir in the untoasted coconut.
- Pour the filling into the pre-baked pie crust. Press a piece of plastic wrap directly onto the surface and refrigerate until firm, at least 3 hours or overnight.
- When ready to serve, make the whipped cream topping. Using an electric mixer, beat the heavy cream, sugar, and vanilla on low until thick. Then, increase the speed to medium-high speed and beat until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie filling. Garnish with the toasted coconut. Slice and serve chilled.
