"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Pie Recipe

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This recipe for Coconut Pie, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bernice Strickland
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1/4 tsp. salt
1/4 c. cornstarch
2 c. sweet milk
2 egg yolks
1 c. fresh or frozen coconut (thawed)
1 deep pie crust (baked)

Directions:
Directions:
Mix sugar, salt and cornstarch. Add milk and eggs. Cook on top of stove, stirring constantly, until thick. Add coconut. Cook a few minutes more. After custard is thick enough, beat with electric mixer on high for a minute or so. Pour into cool pie crust.

Meringue: Combine 2 egg whites and 1/4 tsp. cream of tarter. Beat until fluffy. Add 6 tablespoons of sugar one at a time. Beat after each one. Brown meringue in oven at 350.

Helpful Hint: Do not prepare meringue in a plastic bowl. Use stainless steel or glass bowl.

 

 

 

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