"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Tolbert
Added: Tuesday, October 23, 2007


1 1/2 cups all-purpose flour, 1/2 tsp salt, 1/2 cup shortening, 3-4 Tbsp. cold water
1 cup sugar, divided 1/2 cup at a time
1/4 cup all-purpose flour
1 envelope unflavored gelatin
1/2 tsp. salt
1 can cream of coconut (8 1/2 oz)
1 cup milk
1 cup grated sweetened frozen coconut, divided
1 Tbsp. vanilla extract
1 Tbsp. water
1/4 tsp. cream of tarter
1/2 cup whipping cream, whipped

CRUST: Preheat oven to 450.
Combine flour and salt. Cut in shortening until mixture looks like coarse meal. Sprinkle with water; mix until soft dough forms.
Roll dough to 1/8 " thickness on lightly floured surface. Put in 9" pie plate and flute edges. Prick bottom with fork and bake 10-12 minutes. Cool.
Combine 1/2 cup sugar, flour, gelatin, and salt in heavy saucepan. Stir until well blended.
Whisking constantly, add in cream of coconut and milk and cook over medium heat until mixture boils. Continue to boil for 2 minutes. Transfer mixture to heat-proof medium bowl. Set bowl in larger bowl containing ice water. Let cool 15 minutes, stirring often. Stir 1/2 cup coconut and vanilla into filling.
Place egg whites, remaining 1/2 cup sugar, 1 T. water and cream of tarter in top of double boiler over simmering water. Whisking constantly, cook about 10 minutes.
Pour into large bowl and beat until soft peaks form.
Fold beaten egg whites and whipped cream into filling. Spoon into pie shell. Sprinkle remaining coconut over filling. Cover and chill 2 hours until firm.




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