Wednesday, December 26, 2012

Coconut Cream Pie Filling

Did you guys get what you wanted for Christmas? 

I did. 

Well, I didn't get the peace on earth, love for all mankind or an end to world hunger, but I did get a Kindle Paperwhite e-reader with sleek black leather cover.

Unlike my previous Kindle, this one has a built-in light and it's just the perfect device for gazing at the latest Telesa cover-art. 

What I mean, is that it's the perfect device for reading the latest release from the talented Lani Wendt Young.

That's if you can tear your eyes away from the awfully distracting cover-art. I mean, really. Those biceps. That chest. The tattoo. Oh, right, the book.

Just before Christmas, Lani released a special edition of her Telesa novel. Along with Telesa: The Covenant Keeper, this special edition is packed with lots of reader extras such as: 'I am Daniel Tahi' - A novella that speaks from Daniel's perspective; Leila's Love Poem; Character Interviews; and articles about Samoa and Samoan culture.

AND also included in the special edition are five recipes from yours truly, including the one below.

Coconut Cream Pie Filling
(for a 9 inch (23 cm) round or 8 inch (20 cm) square pie)

½ cup flour
¾ cup sugar
¼ teaspoon salt
1 cup + 2 cups milk
4 large egg yolks
1½ teaspoons vanilla essence
1¼ cup flaked coconut

Meringue Topping:
4 egg whites
¼ cup sugar
¼ cup flaked coconut

In a saucepan, whisk together the flour, sugar, salt and 1 cup of milk until smooth. Stirring constantly, heat it until bubbles form around the edges, then gradually whisk in the remaining 2 cups of milk. Cook over medium-high heat, stirring constantly, until it’s like a thick, white sauce. Turn the heat off.

In a small bowl, beat the egg yolks with a fork. Add a quarter cup of the sauce and mix well. Add another quarter cup and mix again. Pour the warmed egg yolks into the saucepan and heat, whisking constantly, until the mixture has thickened. Cook for two minutes more while stirring. Remove from the heat and keep warm, stirring occasionally so that a  film doesn’t form on the top.

Preheat the oven to 190°C (375°F).

Meringue Topping: Beat the egg whites and sugar until stiff, but not dry.
Assemble the pie by pouring the warm filling into the baked pie crust. Top with the meringue (you may not need all of it), sealing to the edges of the crust. Sprinkle with flaked coconut. Bake for 10-15 minutes until the meringue is light golden brown. Cool on a wire rack for an hour and then chill for several hours or overnight before serving.

Enjoy the pie, and don't forget to purchase your special edition of Telesa for an entertaining holiday read. 

And enjoy the cover-art. Did someone say that Leila was on there? I didn't notice. she must be standing in the shadows of Daniel's awesomeness. I mean, just look at those arms, that chest, the tattoos...


  1. Hello, I was raised in Samoa and I absolutely love your blog! Thank you so much for sharing the recipes of the foods I have grown up eating and have missed ever since moving to the U.S. 28yrs ago! I was wondering if you happen to know how to make kekesaiga and if you could post a recipe for it on your blog? Thank you again and have a great day! :)

    1. Hi Charmaine, yes I have that recipe which hasn't changed in the last forty years! I'll post it when I can find the time to make it. Thanks for your kind comment and for dropping by the blog.