Browse Items (2 total)

• 
  Textcategory:Dessertdecade:1960s...7 more

  Coconut Cream Pie

  Card 1 Front:
  
  COCONUT CREAM PIE THE TAMPA TRIBUNE
  
  1 cup sugar
  ½ cup all-purpose flour or ¼ cup cornstarch
  ¼ teaspoon salt
  3 cups milk
  4 slightly beaten eggs
  3 tablespoons butter
  1½ teaspoons vanilla
  
  3½-ounce can (1 1/3 cups) flaked coconut
  
  4 egg whites
  1 teaspoon vanilla
  ½ teaspoon cream of tartar
  
  ½ cup sugar 1 baked,cooled 9"pie shell
  
  Card 1 Back:
  
  In a medium saucepan, combine 1 cup sugar,
  flour and salt; gradually stir in milk. Cook
  and stir over medium high heat until thickened
  and bubbly. Cook and stir 2 minutes longer.
  Remove saucepan from heat.
  Stir 1 cup hot mixture into the beaten egg
  yolks; immediately return all mixture to hot
  mixtuinthe pan. Return to gentle boil. Cook
  and stir 2 minutes more. Remove from heat.
  Stir in butter and 1½ teaspoons vanila. Stir
  in 1 cup coconut. Pour into baked pastry shell.
  Beat egg whites with 1 teaspoon vanilla and
  cream of tartar until soft peaks form. Gradually
  add ½cup sugar, beating until stiff peaks.
  Spread over filling to edges. Sprinkle meringue
  with coconut. Bake 350 for 12-15 minutes.
  
  ---
  
  # Coconut Cream Pie
  
  *The Tampa Tribune*
  
  ## Ingredients
  
  ### Filling
  
  - 1 cup sugar
  - 1/2 cup all-purpose flour or 1/4 cup cornstarch
  - 1/4 tsp salt
  - 3 cups milk
  - 4 slightly beaten eggs (yolks used in filling)
  - 3 Tbsp butter
  - 1 1/2 tsp vanilla
  - 1 3/4 cups (3 1/2-ounce can) flaked coconut, divided (1 cup for filling, remainder for topping)
  
  ### Meringue
  
  - 4 egg whites
  - 1 tsp vanilla
  - 1/2 tsp cream of tartar
  - 1/2 cup sugar
  
  ### Crust
  
  - 1 baked, cooled 9" pie shell
  
  ## Instructions
  
  ### Filling
  
  1. In a medium saucepan, combine 1 cup sugar, flour, and salt; gradually stir in milk.
  2. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from heat.
  3. Stir 1 cup of the hot mixture into the beaten egg yolks; immediately return all of the mixture to the hot mixture in the pan.
  4. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
  5. Stir in butter and 1 1/2 tsp vanilla. Stir in 1 cup coconut.
  6. Pour into baked pastry shell.
  
  ### Meringue
  
  7. Beat egg whites with 1 tsp vanilla and cream of tartar until soft peaks form.
  8. Gradually add 1/2 cup sugar, beating until stiff peaks form.
  9. Spread over filling to edges.
  10. Sprinkle meringue with remaining coconut.
  
  ### Baking
  
  11. Bake at 350°F for 12–15 minutes.
• 
  Textcategory:Dessertdecade:1950s...4 more

  Butterscotch Pie

  Butterscotch Pie
  
  3/4 c. Brown Sugar
  1/3 c. Flour
  1/4 tsp Salt
  2 c. milk.
  3 beaten eggs
  3 T. butter
  1 tsp. Vanilla
  In Saucepan Combine Sugar,
  flour & Salt. gradually add
  
  Back:
  milk. Cook & stir over
  medium heat til bubbly.
  Cook & stir 2 minutes. Remove
  from heat. Stir sm. amt
  hot mixture into eggs.
  Immediately return to hot
  mixture. Cook 2 minutes stirring
  constantly. Remove from heat,
  add butter & Vanilla. Pour
  into pie shell.
  
  ---
  
  # Butterscotch Pie
  
  ## Ingredients
  
  - 1 pie shell
  - 3/4 cup brown sugar
  - 1/3 cup flour
  - 1/4 tsp salt
  - 2 cups milk
  - 3 eggs, beaten
  - 3 Tbsp butter
  - 1 tsp vanilla
  
  ## Instructions
  
  1. In a saucepan, combine sugar, flour, and salt.
  2. Gradually add milk.
  3. Cook and stir over medium heat until bubbly.
  4. Cook and stir 2 minutes more.
  5. Remove from heat.
  6. Stir a small amount of the hot mixture into the beaten eggs.
  7. Immediately return egg mixture to the hot mixture in the saucepan.
  8. Cook 2 minutes, stirring constantly.
  9. Remove from heat and add butter and vanilla.
  10. Pour into pie shell.