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Mrs. T's Tart'n Treats
Recipe Book
Kincardine, Ontario

 Delicious recipes lovingly guided
by the talented Mrs. T.

184 pages, 8.5x11", $29.99

Order from Mrs. T:
mrst@tnt21.com

Also Kincardine
historical photos

Scroll down to see the
Coconut Cream Pie Recipe
and the comments by famous Elvis "Tribute Artist," Dorian Baxter!
Plus other Recipes.


Not so long ago I had the privilege and pleasure of tasting Marlene‘s Coconut Cream Pie!!! What a truly ‘Heavenly’ experience! In fact every mouthful was so delicious it was literally and figuratively ‘out of this world’!!! If you want a ‘slice’ of Heaven here on earth then you must taste Marlene‘s Coconut Cream Pie! My first taste made me wonder if I had died and gone to Heaven!!! Respectfully submitted, The Most Reverend Dorian A. Baxter, B.A., O.T.C., M.Div., Archbishop of the Federation of Independent Anglican Churches of North America.

Note: Archbishop Baxter, a.k.a. Elvis Priestley, is, according to the media, the most photographed and interviewed Elvis Tribute Artist in the world. Thank you, thank you very much!

www.elvispriestley.com

Creamy coconut filling topped with a light, fluffy meringue, sprinkled with toasted coconut. Luscious! One of the yummiest things on earth!

In a saucepan: ½ cup white sugar

3 tablespoons cornstarch
¼ teaspoon salt
2½ cups milk
Cook over medium heat until thick and bubbly, stirring constantly. Cook 2 minutes.
Add: 2 egg yolks, in a cup, mixed together with a couple tablespoons of the hot milk mixture, then poured slowly into milk mixture and whisked together. Cook until thickened, approximately 2 minutes.
Remove from heat and add: 2 tablespoons butter

2 teaspoons white vanilla

¾ cup sweetened flaked coconut

Fill cooked pie shell.

Spread with Meringue Topping: 2 egg whites, room temperature

1 teaspoon white vanilla

4 tablespoons white sugar

¼ teaspoon cream of tartar

Beat until fluffy and no grains of sugar felt when meringue is rubbed between your thumb and forefinger. Pile on cooled pie. Make sure meringue touches edges of pie shell to prevent shrinkage. Sprinkle with fine coconut. Bake at 350 degrees for 12 minutes only. Cool. Refrigerate for 4 hours to set before slicing with a sharp knife heated in hot water to cut the meringue smoothly.
Tip: Any crumb pie shell may be used instead of a baked pastry shell.
Tip: Stir 1½ cups drained crushed pineapple into the filling. Chill.
Tip: Cover with whipped cream topping instead of meringue.

Try some of Mrs. T.'s Recipes:

Grandma Hockley's No-Name Cookies

Mrs. T's Large Quantity Meat Sauce

Visit the 2008 Kincardine Old Boys and Girls Reunion
http://www.kincardinereunion.org