Homemade coconut cream pieThis was the Coconut Cream Pie my sister requested for her birthday, instead of a cake. Our Mom made it with her own hands, except she used a Pillsbury refrigerated crust because they are so tender and flaky.

My Sis is highly allergic to yellow dye in foods which means no pudding mixes for her desserts. They all contain yellow dye, even though it’s not necessary if you add egg yolks. The yolks will give a creamy yellow color to the pudding. Same for yellow cake mix - using eggs means you’ll get the pretty yellow color anyway, but manufacturers seem to think they have to add dye for some reason.

This is the recipe Mom uses, exactly as it came from a very old and tattered cookbook she has. I don’t even know who the publisher is, but she’s had this cookbook probably for over 50 years.

Vanilla Cream Pie

(basis for other flavors)

Baked 9″ pie shell
2/3 cup sugar
1/2 tsp. salt
3 tbsp. cornstarch
3 cups milk
3 egg yolks, slightly beaten
1 tbsp. butter
1 and 1/2 tsp. vanilla

Mix in saucepan sugar, salt, cornstarch. Gradually stir in milk. Bring to boil over moderate heat, stirring constantly. Boil 1 min. Take from heat. Slowly stir at least half of hot mixture into egg yolks. Then blend into remaining hot mixture in saucepan. Boil 1 more min., stirring constantly. Take from heat. Blend in butter, vanilla.

If pie is to be finished with meringue, pour immediately into baked pie shell. Spread meringue lightly on pie filling, sealing to edge of crust to prevent shrinking. Bake 8 to 10 min. in mod. hot oven (400 degrees), until delicately browned. Let cool at room temperature away from drafts.

For coconut cream pie: follow recipe for vanilla cream pie except fold in 3/4 moist shredded coconut just before pouring filling into pie shell. Sprinkle meringue with 1/4 cup shedded coconut (toasted, if desired).

Meringue: Beat 3 egg whites with 1/4 tsp. cream of tartar until frothy. Gradually beat in 6 tbsp. sugar. Beat until stiff and glossy.

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