Ingredients
2 eggs
1 1/2 cup sugar
1 pinch salt
1/2 cup butter, softened
1/4 cup flour
1/2 cup milk
1 cup shredded coconut
1 9 inch pastry shell, unbaked
Directions
Preheat oven to 325. Beat eggs and gradually add sugar and salt; beat
until thick and lemon colored. Blend in butter; then flour and milk.
Add coconut. Spoon into pastry shell and bake for 45 minutes to 1
hour or until set and slightly browned
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Servings: 1 pie
Coconut Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Food historians have tracked the existence of recipes way back into history, in fact as far back as ancient Egypt, and possibly even further. However, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he recounts how the cooks of his times were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new foods and spices caused an eruption in books on cooking, many of which are kept safe in private collections. The introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Coconut Pie recipe.
