Kemp's Wrecker Service

Some days we meet ourselves coming and going. Makes us wonder which end is which.

John got this job done with ease.

Check out the vehicles we have in our on line auction. Details are on the Rene Bates page, please refer to that for any questions. Auction ends May 23 @ 2:00 pm.

René Bates Auctioneers - Kemp's Wrecker Service - Texas 1650 W. Virginia Street, Suite 104 • McKinney, TX 75069 • (972) 548-9636 Michelle R Bates TX LIC 12100; Sheryl L Bates TX LIC 15025; Business License AL LIC C140; Business License FL LIC AB55; Michelle R Bates FL LIC AU2085; Sheryl L Bates FL LIC AU4025 Copyright © 1999-2025, René Bates Auctio...

There is a "day" for EVERYTHING now. Tomorrow is National Coconut Cream Pie Day (who makes these things up?). So if you have a great recipe that's been handed down for generations........share it with us and everyone here. We love snacks around this joint between calls. Speaking of calls........... we'll put our pie aside as soon as you call us needing help. Light, Medium and Heavy tows are no problem for us and we're available 24/7. Call us at (940) 627-3347.

Now back to our irregularly scheduled pie day preparations for tomorrow.

FOR THE CRUST:
1 ball of All-Butter Piecrust

FOR THE FILLING:
3/4 c. granulated sugar
1/3 c. cornstarch
1 tbsp. all-purpose flour
1/2 tsp. salt
1 13.5-oz. can unsweetened coconut milk
1 c. whole milk
5 large egg yolks
1 1/2 c. sweetened shredded coconut.
2 tbsp. unsalted butter
2 tsp. vanilla extract

FOR THE TOPPING:
1 1/2 c. heavy cream
2 tbsp. granulated sugar
1 tsp. vanilla extract
Toasted coconut chips, for garnish

For the crust: Preheat the oven to 400˚. On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the crust to a 9-inch-deep dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Let cool to room temperature.

For the filling: Whisk together the sugar, cornstarch, and salt in a medium saucepan. Whisk together the coconut milk, whole milk, and egg yolks in a large liquid measuring cup until smooth. Whisk the milk mixture into the pot with the sugar mixture. Cook over medium heat, whisking frequently, until the mixture boils, 4 to 5 minutes. Boil for 1 minute, whisking and stirring constantly, then remove from the heat. Immediately stir in the shredded coconut, butter, and vanilla, continuing to stir until the butter is completely melted. Immediately pour the coconut filling into the prepared pie shell. Press plastic wrap directly onto the surface of the filling. Let sit at room temperature for 1 hour, then refrigerate until set, about 8 hours.

For the topping: Whisk together the heavy cream, sugar, and vanilla in the bowl of a stand mixer until stiff peaks form, 1 to 2 minutes. Dollop the whipped cream over the top of the chilled pie. Garnish with toasted coconut.

Round # 2045............ heavy rains, low visibility, sleek roads, lots of mud and of course, drivers who don't slow down. Put our number in your phone............ we've got our wet suits, waders and floaties on and we'll come when you need us. (940) 627-3347