Ingredients
1 no ingredients
Directions
1 1/2 c heavy cream
1 1/4 c milk
3/4 c sugar
6 TB cornstarch
2 lg egg yolks
1 ts vanilla extract
2 c shredded coconut
: Meringue topping
5 lg egg whites, -- at room
: temperature
1/2 c sugar
1/2 ts cream of tartar
1 prebaked pie crust
Combine the cream and 1/2 cup of the milk in a saucepan with the
sugar. Cook over low heat, stirring occasionally to dissolve the
sugar, until small bubbles form around the edge.
Meanwhile, in a mixing bowl whisk the remaining 3/4 cup of cold milk
into the cornstarch. Whisk in the egg yolks. Slowly stir in 1/2 cup
of the hot cream mixture, then slowly stir this mixture into the
remaining hot cream. Cook, continuing to stir, about 1/2 a minute
more until the mixture forms soft shapes when dropped from a spoon.
Remove the custard from the heat, and stir in the vanilla. Transfer
to a medium-size bowl, and stir occasionally to allow steam to
escape. Stir in all but 1/4 cup of the coconut. Cover the surface
with wax paper or plastic wrap to prevent a skin from forming and
cool for 1 hour at room temperature. Preheat the oven to 350 degrees
F. In another bowl, beat the egg whites until soft peaks form. Slowly
beat in the sugar and cream of tartar and continue to beat until the
meringue is shiny and holds stiff peaks.
Spoon the cooled custard into the prebaked pie shell and spread the
meringue over the pie, covering the entire surface. Sprinkle with the
remaining coconut. Bake on the center rack of the oven until the
peaks are golden, about 10 minutes. Let cool and refrigerate for 1
hour before serving.
Serves 8 to 10
Recipe By :WELL-STOCKED PANTRY SHOW#ND7044
Date: Thu, 31 Oct 1996 08:37:32
~0500
Servings: 4 servings
Coconut Custard Pie (Dupree) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into the far past, in fact as far back into history as the ancient Egyptians, and maybe further still. In practice though, mostly, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to historians is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius compiled a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and afters, something we still use today. This early Roman chef describes how the chefs of Roman times used many different spices, including a few you will know such as basil, rue and dill. Continuing our culinary historical journey, there are a couple of interesting cookery books published in the 1300s : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals cooked for the rich. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on cooking, most of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of the West tried to serve the most extravagent banquests, and as a result chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications are increasing in popularity as a result of increased literacy, increased leisure time and having more money. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Coconut Custard Pie (Dupree) recipe.
