does anyone have the old Better homes and gardens Coconut Cream Pie recipe?
I made hundreds when I lived in the states from a old copy of BHG that was at the restaurant I worked at. I would like to make one but can't remember the recipe (never that that'd be possible). It didn't have cornstarch I know that it just used flour....anyone please???
- 1 decade agoFavorite Answer
Double-Coconut Cream Pie
Source: Better Homes and Gardens
Prep: 1 hour
Bake: 15 minutes
Cool: 1 hour
Stand: 1 hour
3 egg whites
1/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 cups milk
3/4 cup cream of coconut
3 beaten egg yolks
2 tablespoons margarine or butter
1 cup flaked coconut
2 teaspoons vanilla
1 9-inch baked pastry shell
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut
1. Let egg whites stand at room temperature for 30 minutes.
2. Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.
3. For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.
- LeshaunneLv 44 years ago
This is fairly easy, and looks delicious... ***Coconut Cream Pie*** 1 cup white sugar 1/2 cup all-purpose flour 1/4 tsp salt 3 cups milk 4 eggs (separated) 3 Tbl butter 1 1/2 tsp vanilla extract 1 cup fresh flaked coconut 1 9-inch baked pie shell In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook an additional 2 minutes. Remove the pan from the heat. Separate the egg yolks from white, reserving the whites to make meringue. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes and then remove pan from heat. Stir in butter, vanilla and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately.
- MBLv 71 decade ago
White Chocolate and Coconut Cream Pie
Source: Better Homes and Gardens
Makes 8 servings
2 cups coconut
1/2 cup crushed graham crackers
1/4 cup butter, melted
2 cups milk
6 egg yolks
3/4 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons butter
2 tablespoons creme de cacao
4 ounces white baking bar, chopped
2 cups whipping cream
1/2 cup sifted powdered sugar
1 tablespoon creme de cacao (optional)
Toasted coconut or white baking bar curls (optional)
1. For crust, stir together 1 cup of the coconut, graham crackers, and melted butter. Press onto bottom and up sides of a 9-inch pie plate. Bake in a 350 degree F oven for 10 minutes. Cool on a wire rack.
2. For filling, in a large heavy saucepan heat milk and remaining coconut just to simmering, stirring occasionally.
3. Meanwhile, in a mixing bowl combine egg yolks, granulated sugar, and flour. Beat with an electric mixer on medium-high speed until combined. Gradually stir 1 cup of the hot milk mixture into the egg yolk mixture. Return all of the yolk mixture to the saucepan. Cook and stir until mixture comes to boiling. Cook and stir for 2 minutes more. Remove saucepan from heat. Stir in 1 tablespoon of the butter and the 2 tablespoons creme de cacao. Cover surface with clear plastic wrap; cool.
4. Meanwhile, in a small saucepan melt white baking bar with remaining 1 tablespoon butter over low heat, stirring constantly. Spread onto bottom and sides of cooled crust. Cool until white baking bar is firm. Pour filling into crust. Cover and chill pie for 2 to 4 hours.
5. Thirty minutes before serving, in a chilled mixing bowl beat whipping cream, powdered sugar, and, if desired, the 1 tablespoon creme de cacao until stiff peaks form (tips stand straight). Swirl whipped cream over pie. Cover and chill for 30 minutes. If desired, garnish with coconut or white baking bar curls. Makes 8 servings.
- 1 decade ago
2-2/3 cups milk
1 cup sugar
1/3 cup cornstarch
2 beaten eggs
1 tablespoon vanilla
1-1/2 cups coconut, toasted
1 recipe Baked Pastry Shell (see recipe below)
Whipped cream (optional)
1. Prepare Baked Pastry Shell. Cool. Meanwhile, for filling, in 2-quart saucepan, cook and stir the milk, sugar, cornstarch, and salt over medium-high heat until bubbly. Cook and stir for 2 minutes more. Remove from heat.
2. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Return all of the mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Stir in vanilla.
3. Sprinkle coconut into pastry shell. Top with filling. Cover with plastic wrap and chill about 3 hours or until set. To serve, dollop with whipped cream and sprinkle with additional coconut, if you like. Makes 8 servings.
Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.