1 baked 9 pie shell
4 eggs, slighlly beaten
1/2 cup granulated sugar
1/2 teasp. salt
1 teasp. vanilla extract
2 cup milk
1/2 cup shredded coconut
1/2 teasp. nutmeg
1/3 cup semisweet chocolate pieces
1 teasp. vegetable shortening
Directions
Several hours ahead: Start heating oven to 350ø F. To eggs, add sugar,
salt, vanilla, and milk; beat well. Add coconut. Pour into greased 9"
pie plate that has been set in shallow baking pan; sprinkle with
nutmeg. Set in oven; into baking pan, pour enough hot water to come
three fourths way up side of pie plate. Bake 35 min., or till silver
knife inserted in center comes out clean. Cool at room temperature.
When shell and custard are cool, melt chocolate with shortening over
hot, not boiling, water. Meanwhile, slip custard into shell this way:
Tilt custard-filled pie plate a bit. With small spatula, gently pull
custard away from all sides of plate. To complete loosening, hold
plate level with both hands; shake gently. Now hold custard, tilted,
over shell, with far edge of custard just above and close to far edge
of shell; shake gently. As custard slips out, pull plate back toward
you till custard is in shell. To make chocolate top, dip metal or
wooden skewer into melted-chocolate mixture and draw it across top of
pie in crisscross manner, dipping skewer into chocolate as needed.
Let settle a few minutes; then serve at once.
Servings: 6 servings
Lattice Coconut-Custard Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
We are able to trace the history of `recipes` far back into distant history, in truth as far into history as pharonic Egypt, and potentially, even further back. Having said that, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius created some scripts which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, entrees and desserts, something we still use today. This early Roman chef informs us how the early Romans were skilled in the use of a good variety of aromatic flavours, including many that are still in use today for example basil, rue and dill. For the next few years, the powerful and rich tried to lay on the most extravagent meals, and because of this cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording the recipes of their peers. By the advent of the twentieth century, cookbooks are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Lattice Coconut Custard Pie recipe.
