Recipe: Coconut Cream Pie, Banana Cream Pie and Meringue (Miriam B. Loo, 1970's)

Happy Baking Sue! - Betsy

MIRIAM B. LOO'S COCONUT CREAM PIE

"Same recipe can be used for Banana Cream Pie (recipe follows)."

1 (9-inch) baked pastry shell
1/4 cup cornstarch
2/3 cup sugar
1/4 tsp. salt
2 cups milk
3 slightly beaten egg yolks
1 cup packaged flaked coconut
2 tbsp. butter or margarine
1 tsp. vanilla
Whipped cream or Meringue (recipe follows)

Combine cornstarch, sugar and salt in saucepan. Gradually add milk; blend well. Cook over medium heat, stirring constantly until thick.

Blend small amount of hot mixture into egg yolks; then add to hot mixture in saucepan. Cook 1 minute, stirring constantly.

Add coconut, butter and vanilla; blend well. Cover and cool to lukewarm, stirring occasionally.

Pour into baked pastry shell. Top with Meringue or whipped cream.

Makes 1 (9-inch) pie

VARIATION:

BANANA CREAM PIE
Makes 1 (9-inch) pie

Follow recipe for Coconut Cream Pie omitting coconut. Slice 3 bananas in baked pastry shell; add filling. Top with whipped cream or Meringue.

MERINGUE FOR PIES

"Whites will whip fluffier if they are at room temperature. Seal edges of crust with meringue to prevent 'weeping' "

3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
6 tbsp. sugar

Beat egg whites with cream of tartar and salt in small mixing bowl at high speed of mixer till frothy. Add sugar gradually, beating well after each addition. Continue beating until sugar disappears and egg whites form stiff peaks.

Top pie with meringue, spreading to edges of crust.

Bake at 350 degrees F for 12 to 15 minutes or until lightly browned.

Source: Miriam B. Loo's Family Favorites Cookbook, 1977