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
- Combine 2 egg whites, nutmeg, salt, vanilla, sugar, coconut, milk, and butter.
- Cook over hot (not boiling) water in a double boiler for 5 minutes or until mixture thickens slightly.
- Let cool to room temperature.
- 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.
- Fold beaten egg whites into coconut mixture.
- Pour into pie shell.
- Bake at 450° for 30 to 40 minutes, or until filling is firm in the center.
- Cool and let it set.
- Put pie in refrigerator overnight and serve cold.
No pictures of my finished work this time.