Bonus: Using the Cuuh: Making a Pie

June 13th I bought a pie cookbook at an estate sale for 50 cents. It looked well used, had penciled-in notations and several magazine and newspaper recipes for pies stuck in the pages. All signs of a good bet for a cookbook, one valued by its former owner. Then my mom, after seeing the post, made a point of telling me that she has the same book and heartily recommended it.

Got around to trying one of the recipes today, "Coconut Pie" on page 130. I always use my mom's "tried and true" crust recipe, but I thought I'd use the one in the cookbook today since I was taking a test drive of the book. Well, as it turns out, the tried and true is exactly the same as the crust recipe in the book. A good sign!

The results. This is a custard type pie, but made without egg yolks. Egg whites, milk, coconut, 10x sugar, vanilla and nutmeg cooked over hot, not boiling water in a double boiler. Then beaten egg whites are folded into the cooled custard, and the mixture poured into an uncooked shell. 450 degree oven for 10 minutes and then 350 degrees for about 30 minutes until the center is firm. Next time I need to remember to turn the pie 180 degrees during baking, looks like my oven has a hot side! Recipe says to serve cold, so we will try it tonight.