Delights & Comforts

To celebrate our new online content offerings, Comment asked some friends to answer four light-hearted questions . . .

Appears in Summer 2009 Issue: Responding
June 1st, 2009

To celebrate our new online content offerings, Comment asked some friends to answer four light-hearted questions . . .

1. What is your all-time favourite recipe? Is it a family legacy, from a cookbook, from a blog or from some other source?

My childhood birthdays always included a coconut pie rather than the standard cake—usually made by my mom from fresh coconut and coconut milk. She had been a missionary in the Caribbean and knew the difference in having fresh fruit, even if it meant a lot of work! She has been gone for 26 years, but I still love to bake this pie. Now that I live in the Caribbean it seems even more appropriate!

Coconut pie

¼ cup flour
3 large eggs separated
½ cup sugar
2 tablespoons butter
¼ teaspoon salt
1 teaspoon vanilla
1 and ½ cups milk
6 tablespoons sugar (for meringue)
(Coconut milk if you have it)
1/3 cup fresh coconut (for meringue)
1 cup freshly shredded coconut
Cooked (baked) 8" pie shell

Preheat oven to 350º F. Mix flour, sugar and salt in one cook top pan. Add egg yolks gradually and stir. Slowly add milk, stirring so there are no lumps. Place on burner, stirring constantly until thick but not dry. Take off the burner. Add butter and vanilla. Let cool slightly. Mix in coconut. Pour into pie shell.

Beat egg whites; add 6 tablespoons sugar gradually once egg whites are stiff. When stiff place on top of pie (sealing edges) and sprinkle remaining coconut on top. Place in preheated oven and brown (12-15 minutes).

Janis Balda

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