Mom's Coconut Cream Pie Lots of Free Recipes

Coconut cream pie the way Mom made it was a favorite of everyone in the family. When Dad was pastor of a small church in Emmett, Idaho, his sister, Orita, and her husband, James Harris, would drive over from Boise to visit. Uncle Jimmy always made sure Mom had the ingredients for his favorite meal: fried chicken, mashed potatoes with cream gravy, corn, iced tea, and coconut cream pie for dessert. Part of what made this pie so delicious was her great pie dough. She never used a written recipe but made it with a handful of shortening, a pinch of salt, about two cups of flour and mixed by hand with ice-water until it felt just right to her.

Ingredients:

1 cup sugar
2 heaping tbs. cornstarch
Dash salt
3 egg yolks
1 cup can milk
2 cups water
½ cup coconut
1 tsp. oleo
1 tsp. vanilla

Directions:

Cook sugar, cornstarch, salt, egg yolks, milk and water until thick.
Add coconut, oleo and vanilla. Pour into baked pie shell, cover with meringue, sprinkle with coconut and brown.

Meringue:
3 egg whites
1 tsp. vanilla
¼ cup sugar
Beat egg whites until frothy. Continue beating while gradually adding sugar and vanilla. Beat until stiff peaks form and sugar is completely dissolved. Brown meringue in a 350° oven for 12-15 minutes.

For lemon pie add a little more water and sugar and ½ Tbs. butter to small box lemon pudding pie filling mix.

Submitted By:

From the recipes of Sarah Faye Melvin