"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pie -Coconut Cream Recipe

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This recipe for Pie -Coconut Cream, by , is from Mary Lou's Table, 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!

Mary Lou


c. cornstarch (or ⅓ c. flour)
⅔ c. sugar
2 c. milk, scalded
3 slightly beaten egg yolks
2 tbsp. butter or oleo
tsp. vanilla
1 c. flaked coconut (reserve < c. for toasting)

meringue topping:
3 egg whites
tsp. vanilla
tsp. cream of tartar
6 tbsp. sugar

Mix cornstarch and sugar; gradually add milk.
Cook over moderate heat, stirring constantly until mixture thickens and boils.
Cook 2 minutes; remove from heat.
Add a small amount of mixture to egg yolks: stir, then stir eggs into hot mixture.
Cook 1 minute; stirring constantly.
Add Oleo (butter), vanilla and coconut.
Cool slightly.
Pour into baked pie shell. Cool.

Meringue (optional)
Bring egg whites to room temperature
Combine egg whites, vanilla and cream of tartar.
Beat with a mixer on medium speed, approx. 1 minute or until soft peaks form.
Gradually add sugar, 1 tbsp. at a time; beat on high speed for about 4 minutes until stiff, glossy peaks form. Immediately spread over pie. Bake at 350 for 10-15 minutes until slightly browned.

Sprinkle with toasted coconut. ( cup)

Personal Notes:
Personal Notes:
Add meringue topping, if desired.




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