Friday, November 11th 2016

Post Election Blues…


While some of our staff prepares for the IEEE conference (the world’s largest technical professional organization dedicated to advancing technology for the benefit of humanity), and others travel to Washington to cater Costco’s grand opening in Redmond, back in the office I’m thinking about comfort foods. No matter your political affiliation, I’m sure you can agree that this has been a painfully long election season. While there’s talk of skipping Thanksgiving due to differing viewpoints around the table, there’s no argument that the more pie the better. Our talented Utah Foods Services pastry chef, Jewel, shared this pie recipe last holiday season. Why wait until Turkey Day…Today is a perfect day for pie…I hope everyone can agree!




1 ¾ Cups (14oz) Butter

4 ½ Cups Cake Flour

1 T Salt

¾ Cups Buttermilk

1 Egg


Caramelized Pineapple:

1/3 cup Brown Sugar

2 Cups of Pineapple (1/2 of a whole Pineapple)

¼ Cup of Rum

¼ Cup (2 oz.) of Butter



1 ½ (13 oz.) Cans of Coconut Milk

½ of a Vanilla Bean (Or 1 tsp. Vanilla Extract)

1/3 Cup Sugar

1/3 Cup Corn Starch

½ Cup Sugar

8 Egg Yolks

¼ Cup Butter (2oz)

1 Cup Shredded Coconut



Crust Directions:

Step 1.

Cut butter into small cubes and return it to the cooler (keep it very cold) while scolding other ingredients.

Step 2.

Place flour and salt into mixing bowl with a paddle

Step 3.

Add butter and mix on low speed until the butter pieces are pea-sized, do not over mix! It should remain crumbly.

Step 4.

Add the liquids and mix just until the dough comes together.

Step 5.

Bake at 350 degrees with pie weights for 15 minutes, remove weights, then bake and additional 8 minutes.

Yield: 4 Crusts


Caramelized Pineapple Directions:

Step 1.

Over medium heat, In a sautee pan, melt butter, sugar, and vanilla bean until bubbles form.

Step 2.

Add pineapple, sautee until juices reduce and caramelize (approximately 10 minutes). Add Rum

Step 3.

Once slightly cooled, pour into prepared pie shell


Custard Directions:

Step 1.

Bring coconut milk, ¼ vanilla bean and first sugar to a scald.

Step 2.

Whisk Yolks, Second Sugar, and corn starch until smooth.

Step 3.

Temper hot milk into egg yolk mixture ½ cup at a time (to prevent cooking egg)

Step 4.

Cook, stirring continuously, until mixture comes to a full boil.

Step 5.

Strain into a large bowl and whisk into butter gradually

Step 6.

Mix in coconut, Whisk until smooth.

Step 7.

Pour into pie crust and let cool for 2 hours.

For more delicious recipes and fun “foodie” information, please sure to visit our Utah Food Services catering recipes blog every week.


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