|
Fresh Coconut Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2 1/2
c
coconut juice and milk,
* se
2/3
c
sugar 3 1/2
tb
cornstarch 1/4
t
salt 1
tb
butter or margarine 3
eggs,
separated
1
c
grated fresh coconut 1
t
vanilla extract 1
9 inch
pie shell,
baked
Directions:
Recipe by: Jo Merrill * Drain the liquid from a coconut and add enough
cow's milk to equal 2 1/2 cups. Set over low heat and heat to the point
where bubbles form around edges. Do not heat to simmering. In the top
of a double boiler, mix 1/3 cup sugar with the cornstarch and salt. Use
a wire whisk to gradually blend in the milk mixture. Add the butter.
Cook over boiling water until thickened, stirring constantly with a
rubber spatula; cool slightly. Beat egg yolks lightly. Blend 1/4 cup of
the hot mixture into yolks, then add back to the pan. Cook, stirring
constantly with wire whisk, until almost as thick as mayonnaise; cool
to room temperature. Add vanilla and all but 2 tablespoons of the
coconut. Turn into baked pastry shell. Beat egg whites until soft peaks
form. Reduce speed to medium and slowly add the remaining 1/3 cup
sugar. Beat on high speed until glossy, soft peaks form. Heap the
meringue on the hot pie mixture. Spead to edges to seal. Sprinkle
remaining 2 tablespoons coconut over meringue. Bake for 15 minutes in a
preheated 350 degree oven until lightly browned. Cool pie then
refrigerator to chill. Variations: 1-Use a graham cracker crust instead
of a pastry shell. 2-Substitute 1/2 cup well-drained orange sections
for 1/2 cup coconut. 3-Pour half of pie into crust, smooth, then add
a layer of sliced bananas. Add the rest of pie mixture and proceed as
above. From the Florida Cookbook--Jo Merrill
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
|
