King Rat (gkr) wrote,
King Rat
gkr

Coconut Pie

This recipe comes from Farm Journal’s Complete Pie Cookbook, which I picked up for free outside Michael’s Books in Bellingham. It worked out pretty good, though I might do something slightly different next time. Instead of coconut flakes, I might use shredded coconut. Since coconut doesn’t soften too much during the cooking, it resulted in kind of a crunchy/fibrous texture. That was minor though. Turned out to be an excellent pie, and pretty easy to make.

As always, recipe is how I made it, not exactly how it appears in the cookbook.

  • unbaked 9 inch pie shell
  • 4 egg whites
  • 1 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups sifted confectioners sugar
  • 1½ cups flaked coconut
  • 2 cups milk
  • 2 tablespoons butter
  1. Combine 2 egg whites, nutmeg, salt, vanilla, sugar, coconut, milk, and butter.
  2. Cook over hot (not boiling) water in a double boiler for 5 minutes or until mixture thickens slightly.
  3. Let cool to room temperature.
  4. Beat 2 egg whites just until stiff (but not too stiff). I’ve never been able to beat egg whites to stiffness anyway, so this wasn’t a problem.
  5. Fold beaten egg whites into coconut mixture.
  6. Pour into pie shell.
  7. Bake at 450° for 30 to 40 minutes, or until filling is firm in the center.
  8. Cool and let it set.
  9. Put pie in refrigerator overnight and serve cold.

No pictures of my finished work this time.

Originally published at King Rat. You can comment here or there.

Tags: coconut, cooking, pie
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