Caruso’s Coconut Cream Pie
Continuing a tradition that began more than 40 years ago, Caruso’s serves genuine Italian cuisine in a family-friendly atmosphere.
In 1976, Joe and Barb Caruso purchased the popular Doc Caccomo’s Pizzeria and realized their dream of owning a restaurant. Joe was the cook, with Barb working in the dining room as a waitress and hostess. As their children grew, they performed various jobs in the restaurant. Today, three of the Caruso children own and operate the restaurant on County Road 200 West in Angola. In fact, two of them recently earned degrees in Culinary Arts. Some of their children, now the third generation of Caruso’s, also work at the restaurant.
Caruso’s in one of eight restaurants featured in the Northern Indiana Lakes Country Foodie Trail, compiled by the editors of Midwest Living. Serving old traditional Italian recipes as well as the latest trends, Caruso’s is a favorite among residents and visitors. The recently opened full-service dine-in bar serves specialty appetizers such as salmon dip, smoked mussels and Rosemary spiced nuts. Wines from Napa, Argentina, France and Australia are served along with locally-grown Satek Winery wines.
Pizza is a favorite at Caruso’s and the recipe has remained the same for 40 plus years: house-made crust, traditional pizza sauce, quality meats, fresh vegetables and a custom mozzarella blend. You can also create your own pizza with traditional toppings plus pineapple, meatballs or garlic mashed potatoes. Torpedoughs, stuffed with fresh vegetables, meats, sauces and cheese, are baked to a golden brown. The breadsticks, basted with house-roasted garlic butter sauce, are a great start to any meal. Dinner choices include classic spaghetti, traditional lasagna, stuffed shells, fettuccini clam sauce and shrimp pasta. Top off your meal with a slice of coconut or banana cream pie, cannoli, lemon blueberry mascarpone cake or a spumoni sundae.
A gluten-free menu is available and Caruso’s strives to use the freshest ingredients from local farm-to-table vendors. All menu items are free of MSG and high-fructose corn syrup.
For more information, http://www.carusos-restaurant.com
Caruso’s Coconut Cream Pie
2 cups milk
3/4 cup cream of coconut
1/4 cup corn starch
1/8 tsp. salt
3 eggs, separated
1 tsp. vanilla
1 tbsp. butter
1 1/4 cup coconut
Combine milk, cream of coconut, corn starch and salt. Stir to dissolve corn starch. Cook on medium high heat, stirring constantly. Boil 2-3 minutes or until thick. Remove from heat. Slowly add beaten egg yolks, stirring as quickly as possible. Cook an additional 2-3 minutes on medium heat. Add butter and vanilla, then coconut. Spread in pie shell of your choice and chill. Caruso’s serves theirs with whipped cream on top and a sprig of fresh mint.