FOR IMMEDIATE RELEASE
August 12, 2011
Chris Wiseman, General Manager, (719) 924-0151, Chris.Wiseman@ag.state.co.us
Christi Lightcap, Dir. of Communications, (719) 924-0154, Christi.Lightcap@ag.state.co.us
Easy as Pie: Enter the Pillsbury Pie Baking Championship at the Colorado State Fair
PUEBLO, Colo. – Got a great pie? Pillsbury® invites pie lovers to take part in the Colorado State Fair pie baking contest. Your passion for pie could lead to a $5,000 national grand prize from the makers of Pillsbury Pie Crusts.
To enter the Pillsbury Pie Baking Championship, sign up with the Colorado State Fair and deliver any dessert pie made with a Pillsbury refrigerated pie crust. Participants can use one or two crusts.
Make a pie to marvel at...with meringue, cream, custard or fruit. Feature any flavor or creative combination of ingredients. Entries will be judged based on taste, appearance, creativity, ease of preparation and general appeal.
First place wins a $200 cash prize and their recipe advances to national judging for the $5,000 grand prize. Second place receives $100 and $50 goes to third place.
The contest will be held on Wednesday, August 31, 2011; registration is now open with an entry deadline of Monday, August 29, 2011. For contest details, official rules, and a list of other special contests, contact the Colorado State Fair general entry office at 719-404-2080 or visit http://www.coloradostatefair.com/index.php?page=competitive_special_contests
The Colorado State Fair runs from August 26 – September 5, 2011. For more information, visit www.coloradostatefair.com.
Editor’s Note: Media credentials may be requested at http://www.coloradostatefair.com/uploads///Media/2011%20Media%20Credential%20Request%20Form.pdf
This Triple Threat Coconut Cream Pie won the "Fan Favorite" Award in the 2010 Pillsbury® Refrigerated Pie Crust Championship. The recipe was the Puyallup Fair first place winner, created by Angie Battle of Washington.
A photo of the following recipe is available by emailing email@example.com
Triple-Threat Coconut Cream Pie
Prep Time: 40 Minutes
Start to Finish: 3 Hours 45 Minutes
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces
1 1/2 cups heavy whipping cream, well chilled
1 1/2 tablespoons sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shaved
Heat oven to 450°F. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.