Cream Pie

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1 cup sugar
  • 1/2 tsp salt
  • 2 1/2 Tbsp cornstarch

Mix well and add 2 cups milk, gradually, stirring well. Cook over fire, stirring constantly till thick, then add a little to 3 egg YOLKS, slightly beaten.

Add all to custard and return to fire for another minute. Remove from fire and add:

  • 2 Tbsp oleo
  • 1 to 1 1/2 tsp vanilla

Beat well.

BANANA CREAM PIE:

Either add sliced bananas to the cooled custard and pour into cooled baked pie shell….OR arrange sliced bananas in bottom of pie shell and pour cooled custard over bananas. Top with a MERINGUE, using the Egg Whites – OR, top with – SWEETENED WHIPPED CREAM and garnish with more sliced bananas.

COCONUT CREAM PIE:

Fold 3/4 cup finely shredded coconut into cooled custard.

Pour into cooled baked pie shell. Top with SWEETENED WHIPPED CREAM and sprinkle more Coconut on top. Chill.

 

Easy Cream Pie

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1 pkg Vanilla pudding-pie filling mix or – pkg. Instant pudding and follow directions
  • 2 cups milk

Cook till thick and add:

  • 2 Tbsp butter
  • 1/4 tsp vanilla

Then, FOLD in 1/2 cup finely grated fresh coconut into hot filling. Cover with wax paper and let chill till cold. If time is short, let cool 5 minutes. Then with spoon, beat till smooth and pour into baked 9″ pie shell.

Top with sweetened whipped cream and sprinkle more coconut on top. Or fold sliced bananas into custard and pour into shell.

Coconut Cream Pie

Mrs. J. Ben Taylor

  • 2 cups milk
  • 1 cup sugar

Mix in double boiler and bring water to boil.

Blend:

  • 3 beaten egg YOLKS
  • 2 heaping Tbsp cornstarch

Add to mixture in boiler. Boil till thick, about 3 – 4 minutes, stirring to prevent lumping. Remove from heat; add:

  • 4 Tbsp butter
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup coconut

Cool. Pour into a 9″ baked pie shell. Top with 1 cup sweetened cream and garnish with coconut.

Refrigerate.

Coconut Ice Box Pie

Mrs. Madeline Colvin
Shreveport, La.

Beat together and cook in double boiler till thick.

  • 4 egg YOLKS
  • 1/2 cup sugar

Remove from fire and add 1 envelope gelatin that has soaked in 1/2 cup cold water.

Beat 4 egg WHITES real stiff.

Add 1/2 cup sugar. Then add to egg YORK mixture and add 1 cup fresh grated coconut (or more).

Pour into baked pie shell. Let set for several hours.

Whip 1/2 pint cream and cover pie, sprinkle with coconut on top.

 

Coconut Cream Pie

Mrs. Raymond Masling

Add together:

  • 2 cups scalded milk
  • 1 cup coconut

Mix together:

  • 1/3 cup sifted flour
  • 7/8 cup sugar
  • 1/8 tsp salt

To dry ingredients, add 3 egg YOLKS, well beaten. Add hot milk to this mixture, stirring as you add. Return to double boiler. Cook 15 minutes, stirring till thick.

Add:

  • 1/2 tsp vanilla
  • 1/2 tsp lemon flavoring

Pour in baked, cooled pie shell and cover with a Meringue and brown.

Meringue:

Beat 3 egg WHITES (better to use several days old) and add:

  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/4 tsp almond flavoring

Beat till they form rounded peaks. Then add in 1 Tbsp at a time, beating well after each addition, 6 Tbsp granulated sugar.

When all sugar hand been added, continue beating till just stiff and glossy, with all sugar dissolved, but not dry.

Pile Meringue on thoroughly cooled pie filling in pie shell, placing a tablespoonful of Meringue around edge of pie, close together and close to edge of pie. Leave no spaces between Meringue and edge of pie, for will be less likely to “weep” or shrink. Then heap rest of Meringue in center, pushing it out to meet border just formed. Leave surface of Meringue attractively irregular.

Bake in 375° degree oven to a delicate brown 10 – 12 minutes. Remove from oven and cool in pie plate at room temp. away from drafts to help prevent “weeping”.

Coconut Crust

To make a Coconut Crust, press 1 1/2 cups coconut into 2 Tbsp soft butter against bottom and sides of pie pan. Bake 15 -20 minutes until golden brown and fill with chiffon pie filling or favorite ice cream.

Serve immediately or keep chilled until ready to serve.

Karo Coconut Pie

Mrs. Allie N. Aulds

  • 1 cup Karo syrup
  • 1 cup angel flake coconut or may use Pecans
  • 4 eggs, slightly beaten
  • 1 tsp vanilla
  • 1 Tbsp butter
  • 1/8 tsp salt
  • 1 cup sugar
  • 2 Tbsp flour

Mix all ingredients and add to unbaked pie crust. Bake in 450° oven 10 minutes, then lower heat to 300° and bake 30 minutes.

French Coconut Pie

Mrs. H. P. Mayeux
Shreveport, La.

  • 3 whole eggs, beaten;
  • 1 stick butter or oleo, melted
  • 1 1/2 cups sugar
  • 1 can coconut flakes
  • 1 tsp vinegar
  • 1 tsp vanilla

Pour mixture into uncooked pie shell and bake for 1 hour in a 350° degree pre-heated oven.

Make one 9″ pie.  Sort of crunchy on top.

Coconut Crunch Pie

Mrs. Sallie Wilson

Combine and beat well:

  • 3 egg YOLKS
  • 1 1/4 cups sugar
  • 1/2 tsp. salt

Add:

  • 1/2 cup milk
  • 2 Tbsp butter or oleo, melted
  • 1 Tbsp vanilla

Beat in well and FOLD in 1 cup coconut. Then FOLD in 3 stiffly beaten egg WHITES.

Pour into unbaked pie shell and bake for about 1 hour (or more) in slow oven, 250° – 275°, till the center does not shake. Cool.

 

Fresh Coconut Pie

Mrs. Dewey Barr

1 pint sweet milk in double boiler to scald.

Beat 4 egg YOLKS. Then add 4 – 6 Tbsp sugar (6 if using fresh coconut) and cream well.

Add:

  • 5 Tbsp flour
  • pinch salt

Cut till custard looks done. Remove from fire and let the custard cooled.

Add:

  • 1 cup fresh coconut
  • 1 tsp vanilla

Pour into baked 9″ or 10″ pie shell and top with:

MERINGUE:

Beat the 4 egg whites till stiff. Add 4 Tbsp sugar, beating till stand in peaks. Top pie and bake till golden brown.