Coconut pie

At Christmas time, there a number of mouth-watering delicacies prepared. Home made biscuits, cookies, chocolate-topped muffins and creamy cheesecakes, rich with dry fruits and a liberal topping of fresh cream, yummy!

Cream coconut pies are a favorite all over the world. It has been long debated whether the coconut pie is African in origin. It has been revealed that the delicacy has its roots in Europe. The following are some recipes that are extensively tried out, all over the world.

Cream Coconut Pie Recipe
Ingredients:

• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups milk
• 4 eggs
• 3 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 1 cup flaked coconut
• 1 (9 inch) pie shell, baked
Directions:
1. In a medium-sized saucepan, mix the sugar, flour and salt over a medium heat, gradually stir in the milk. Cook and stir over medium heat, until the mixture is thick and bubbly. Reduce the heat and cook for 2 minutes more.
2. Separate the egg yolks from the whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into the yolks. Return the egg mixture to the saucepan and bring it to a gentle boil. Cook and stir for 2 minutes.
3. Stir in the butter, vanilla and coconut, into the hot mixture. Pour the hot filling into the baked piecrust. Cool, cover and chill the pie.

This Cream Coconut Pie recipe does take time, but it sure isn’t impossible and the result id delicious.
Impossible Cream Coconut Custard Pie
Ingredients:
2 c. milk
4 eggs
1/3 c. butter
1/2 c. flour
3/4 c. sugar
1 c. coconut
1 1/2 tsp. Vanilla

Method:
Mix all the ingredients in a blender for a minute. Pour the batter into a well greased and floured 10-inch pie pan. Bake at 350 degrees for 40-45 minutes or until the custard sets. The flour forms a crust and the custard rises to the top.

Coconut Meringue Pie: Single Crust:
1 c. flour
1/2 tsp. salt
1/3 c. shortening
3 tbsp. cold water

Filling:
3/4 c. sugar
5 tbsp. cornstarch
2 1/2 c. milk
2 lg. egg yolks
1 tbsp. butter
1/2 c. coconut
1/2 tsp. Vanilla

Meringue:
2 lg. egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Crust: Sift flour and salt into a mixing bowl. Cut in the shortening, add water and shape the dough into a ball. Roll out on lightly floured board, to fit a 9" pie pan. Prick with a fork and bake at 350 degrees until golden brown.

Filling: Bring the milk to a boil. Add the cornstarch and sugar mixture to milk. Add a small amount of the cooked mixture to the beaten egg yolks. Add the remaining cooked mixture and bring to a boil. Remove from heat. Add coconut, vanilla and butter.

Meringue: Beat egg whites and cream of tartar until foamy. Add sugar gradually until soft peaks are formed. Place under broiler until golden brown.

You could try these recipes for your kid’s next tea party or when you can’t think of a dessert, when the boss is coming over. Everyone is sure to love these lip smacking delicacies.