Ingredients
1 package (15 oz) refrigerated
1 piecrusts
2 tsp all-purpose flour
1 cup butter or margarine
4 sq (1 oz) semisweet
1 chocolate
2 cup sugar
1/2 cup light corn syrup
1/4 tsp salt
6 large eggs, lightly beaten
1 tsp vanilla extract
1 can (7 oz) flaked coconut
Directions
Unfold piecrust, press out the fold; sprinkle 1 ts flour, spreading
over surface. Put crust in a 2 9" pieplates, flour side down. Fold
edges under and crimp.
In a medium saucepan combine butter and chocolate; cook, stirring
often, on low heat until chocolate melts. Remove from heat. Add
sugar, corn syrup, and salt, stir well. Let cool slightly.
Stir eggs, vanilla, and coconut. Pour into pastry shells.
At 350F. bake for 35 mins. or just until set. (Do not overbake.)
Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
12-95
Servings: 1 servings
Chocolate Coconut Pie^ Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Pie
The History of Recipes
Recipes as a concept can be observed way back into ancient history, in truth as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient cook books were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. Aspicius also informs us how the cooks of Roman times used a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example bay, mint and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which were published in the 1300s : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals cooked for the rich and powerful of that period. In the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in books on cookery, most of which are now in private cookery archives. When we get to the 1900s, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, more spare time and a general increase in wealth. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Coconut Pie^ recipe.
