Amy Vanderbilt's Coffee Coconut Pie
Source of Recipe
Amy Vanderbilt's Complete Cookbook 1961
Recipe Introduction
A Coffee Coconut Pie with a Coffee Coconut Pieshell
I have seen this on the net attributed to other cookbooks but this recipe is from Amy's book.
List of Ingredients
1/3 c Flour
1/2 c Sugar
1/8 ts Salt
1 c strongly brewed coffee
1 c Evaporated milk
3 Egg yolks, beaten slightly
2 tb Butter
1 t Vanilla
1 1/2 c Shredded coconut
COFFEE COCONUT CRUST
4 ounces Shredded coconut
2 tb Butter
STRONG hot coffee
Whipping cream for Garnish
Recipe
Combine Flour, sugar, salt in upper part of double boiler over hot water.
Add coffee and evaporated milk gradually, stirring continually. Stir little of hot mixture into egg yolks, then stir yolks into double broiler.
Cook 2 minutes, stirring constantly and remove from heat.
Add butter, vanilla and a cup of coconut and mix. Let cool and pour into pie shell. Garnish with whipped cream and remaining coconut.
Coffee Coconut Pie Shell
Start oven at 350F
Empty can of coconut into bowl. Add enough strong hot coffee to barely cover. Let stand 5 minutes. Drain. Pat coconut dry between layers of paper towels. Rub butter on bottom and sides of a 9 inch pie pan. Press coconut into buttered pan thickly to make pie shell.
Bake 10 minutes.
Let cool.
Use for pie.
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