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Coconut Pie

After my dad died, Mom lived alone in her house for another 10 years.  Those first few years I lived close enough to take her on some outings.  Of course those outings included lunch and dessert.  When coconut cream pie was on the restaurant’s menu, you could just about bet that Mom would order a slice.  The kind of pie I’m talking about would have a real pie crust, a cooked coconut pudding, a high real meringue topping with coconut sprinkled on top which turned toasty brown, almost burnt.  Since that time, when I see a coconut cream pie on the menu I give it serious consideration.  My advice is to look around and see if someone else has already ordered one and what it looks like.  There are some meringue toppings that don’t look like they are made with real egg white…..you know what I mean?  Also, whipped topping definitely is not a worthy substitute for meringue.

This clipping looks like it came out of Grass & Grain, not Drover’s Telegram, mainly because of the typeface.  This recipe follows pretty closely the way I was taught to make pudding, except we didn’t fool around with any double boiler!  I can’t really remember Mom making any coconut pies at home.  A lot of people don’t like that texture, and it’s quite possible my “Meat and Potatoes, Apple Pie”  Dad and brothers were among those who didn’t care for those girly pies.  Can’t help it…..I still love a good coconut pie!

Coconut Pie

1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 cups scalded milk
3 slightly beaten egg yolks
1 cup moist shredded coconut
1/2 teaspoon vanilla

Combine cornstarch, sugar and salt in double boiler.  Gradually add scalded milk and cook over hot water about 10 minutes, stirring constantly.  Add small amount of hot mixture to slightly beaten egg yolks and return to double boiler.  Cook about 2 minutes.  Cool and add coconut and vanilla.  Cover with meringue and bake at 350⁰ for 12 to 15 minutes.

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