Pepes

Oldest eating establishment in Key West is their Moniker.

Margaret xoxoxox who needs to do a whole series of Key West quirky places.

Across from the Key West Bight.

This place serves the most awesome coconut pie you will ever eat. I ran across this sketch when I was looking for photos of Chrystalline creative in my superaquabee sketchbook and really like it a lot so thought I should publish it.

Pepe’s Coconut Cream Pie

Crust:

1 1/2 C Graham Crumbs

1/4 C Sugar

6 T Butter melted

Stir all together and press in 9-10″ pie pan

Filling

3 Egg Yolks

2 t Coconut Extract

1/2 C Sugar

3 Heaping T cornstarch

3 C Half and Half

1 C Flaked and Sweetened Coconut

1/2 C Heavy Cream

mix yolks and extract, set aside.

Combine sugar, cornstarch , half and half in heavy sauce pan over medium high. Bring to boil stirring constantly.

The recipe for Pepes Coconut Pie.

Pepe’s Coconut Cream Pie

Crust:

1 1/2 C Graham Crumbs

1/4 C Sugar

6 T Butter melted

Stir all together and press in 9-10″ pie pan

Filling

3 Egg Yolks

2 t Coconut Extract

1/2 C Sugar

3 Heaping T cornstarch

3 C Half and Half

1 C Flaked and Sweetened Coconut

1/2 C Heavy Cream

mix yolks and extract, set aside.

Combine sugar, cornstarch , half and half in heavy sauce pan over medium high. Bring to boil stirring constantly.

When it starts to bubble and 1/2 C of mixture to eggs very slowly to temper them. Return all to the saucepan whisking constantly over medium low. When the sauce is thick and coats the back of a spoon remove from heat and stir in coconut. Cool to room temperature and turn into the crust. Chill for 2 hours. Whip cream (1/2 T powdered sugar) and spoon over pie.

If you love coconut pie this is the one to eat. We passed up pumpkin pie at Thanksgiving for this one when I made it. And I make a great pumpkin pie too.

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