FILLING
1 cup milk
1 cup light (coffee) cream
3 tbsp all-purpose flour
1 tbsp cornstarch
2 eggs, seperated
1 tsp vanilla
1 cup flaked coconut, divided
1 baked pie shell, 9 inch
MERINGUE
2 egg white (reserved from filling li, st
6 tsp sugar
1/2 tsp vanilla
A Recipe for
Aunt Jenny's Coconut Cream Pie
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This Recipe for Aunt Jenny's Coconut Cream Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
If you enjoy this Aunt Jenny's Coconut Cream Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
This is a recipe for Aunt Jenny's Coconut Cream Pie from the recipe cookbook of Recipes-to-go (Fruit)
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Herb Tip |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Scald milk and cream (heat until bubbles form at edges in the top of a
double boiler, over simmering water. In a small bowl, combine flour,
cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15
minutes, stirring constantly. Mixture should be thick and smooth.
Lightly whisk egg yolks in a small bowl. Continue whisking while
pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to
double boiler and cook one minute longer. Cool and add vanilla and
1/2 cup coconut. Pour filling into pre-baked pie shell. Top with
meringue and and sprinkle remaining 1/2 cup coconut over top. Bake in
preheated 325-degree oven 15 or until firm and delicately browned.
Cool and store in refrigerator. MERINGUE DIRECTIONS: In a large
mixing bowl, beat whites until stiff but not dry. Add sugar
gradually, 1 tablespoon at a time, beating constantly. Add vanilla.
Pile lightly onto hot filling in baked pie shell and spread to edges
so pie is completely sealed. Bake as directed above.
Serves: 6
Aunt Jenny's Coconut Cream Pie Recipe brought to you by Recipes To-Go