More Info »"/>

The Triton

Career

Crew’s Mess: Coconut Custard Pie

ADVERTISEMENT

Crew’s Mess: by Capt. John Wampler

One of the yachts I manage on a monthly basis is a 70-foot Hatteras. When the owners arrive, I work to teach them maneuvering, line handling, preventative maintenance procedures, etc., with the ultimate goal of getting them qualified by their insurance company to operate the vessel themselves.

Before they arrive on their jet, I will prepare a little something for them to nosh on after their flight. Recently, I prepared for them a delicious coconut custard pie. The husband told me that he actually doesn’t like custard, but this recipe was an exception. An additional pie was requested when guests flew in for a visit.

Success is best served sweet.

This recipe makes two pies. The second always makes a wonderful gift for the yacht next door (that is, if you can keep your crew’s hands off of it).

Coconut Custard Pie

Ingredients:

2 14 oz. cans of sweetened condensed milk

4 cups hot water

6 large eggs

1 tsp. salt

1 Tbsp. vanilla extract

1 Tbsp. coconut extract

1 ½ cups shredded coconut

2 9-inch unbaked pie shells

2 Tbsp. nutmeg

 

In a stand mixer, combine milk, water and eggs. Mix with whisk attachment until well blended, adding the salt, extracts and shredded coconut.

Pour filling into pie shells. Sprinkle half the nutmeg on each pie. (Any leftover filling can be poured into custard cups or ramekins.)

Bake at 400 degrees F for 10 minutes, then reduce heat to 300 degrees F and bake for 30 minutes. The pie is finished when an inserted knife comes out clean.

Allow the pies to cool to room temperature, then cover with foil and refrigerate. Serve with whipped cream. Enjoy, JW.

Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare.

Related Posts...
By John Wampler On a delivery from Fort Lauderdale to Read more...
Crew's Mess: by Capt. John Wampler It is said that Read more...
Crew's Mess: by Capt. John Wampler Whether it’s a pastel Read more...
Crew's Mess: by Capt. John Wampler More than a millennium Read more...
Crew's Mess: by Capt. John Wampler Here is a recipe Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Victoria International Marina opens for yachts this summer

Victoria International Marina opens for yachts this summer

After more than 30 years in the making, the $17.8 million (24 million Canadian dollars) Victoria International Marina is on track to …

NY marina now ready for megayachts

NY marina now ready for megayachts

Large yachts headed to New England this summer can now call on Danfords Marina in Port Jefferson, N.Y. The recently renovated marina now …

It’s all in the family for RPM’s Rubano

It’s all in the family for RPM’s Rubano

By Dorie Cox Every day, Joseph J. "Joe" Rubano scrolls through his online calendar list of 63 employees to see who has a birthday or …

Owner’s View: Text on your own time

Owner’s View: Text on your own time

Owner's View: by Peter Herm This article is about the now ubiquitous smartphone and the crew management challenges it creates. The …