"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Cream Pie, by Mary Dee Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3/4 cup sugar 1/2 cup cornstarch dash salt 10-12 ounces coconut 1/2 cup Pet Milk 3 cups milk 5 beaten egg yolks (reserve whites for meringue) 1/2 stick margarine 1 teaspoon pure vanilla
Mix ingredients well and cook on stove top until thick, stirring constantly. Remove from heat; cool completely. Pour into prepared pie shells and top with meringue. Sprinkle coconut on top of meringue. Bake at 350º until meringue is golden.
Meringue: Moisten 1 T. cornstarch in small amount of water. Add 1 t. vanilla. Stir in 1/2 cup boiling water. Cook until thick and clear. Set aside and let cool. Beat egg whites until stiff. Add 6 T. sugar gradually. Beat in the cooled cornstarch mixture until peaks form.
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