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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

COCONUT CREAM MERINGUE 1940 VERSION Recipe

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This recipe for COCONUT CREAM MERINGUE 1940 VERSION is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
LOWER PIE FILLING:
PINT MILK
1/2 CUP SUGAR
2 EGG YOLKS
1 TEASPOON CORNSTARCH
1 CUP GRATED COCONUT SOAKED IN MILK OVERNIGHT

UPPER PIE FILLLING:
2 EGG WHITES
2 TEASPOONS SUGAR
Directions:
Directions:
LOWER PIE FILLING:
IN HEAVY SAUCEPAN SCALD PINT OF MILK AND LET COOL TO LUKE WARM. ADD SUGAR, EGG YOLKS, AND CORNSTARCH, MIX WELL. REHEAT MILK MIXTURE TILL BOILING ADD COCONUT AND BRING TO A BOIL TILL COCONUT SOFTENS. POUR INTO DEEP DISH PIE SHELL AND BAKE AT 350 DEGREES UNTIL SET.

UPPER PIE FILLING:
BEAT EGG WHITES INTO A FROTH, ADD SUGAR UNTIL HIGH PEAKS, SPOON OVER BAKED LOWER PIE AND RETURN TO OVEN UNTIL TOPPING BROWNS.
Personal Notes:
Personal Notes:
THIS RECIPE IS FROM THE 1940'S IT WAS MY GREAT GRANDMOTHERS. NOT ALL THE RECIPE WAS THERE SO IMPROV HAD TO BE MADE.

 

 

 

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