Stouffers French Coconut Pie |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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description from a recipe newsgroup:anyway, it looks good! Comment on group: This is an exceedingly rich and delicious coconut pie. It was a standard menu item at many of the now defunct Stouffer Restaurants. Read more . I originally obtained the recipe from the pastry chef at Stouffer's Top of the Town restaurant in Cleveland, OH over 30 years ago. Ingredients:
4 eggs |
2 cups granulated sugar |
1 teaspoon cider vinegar |
1 teaspoon vanilla extract |
5 1/3 ounces unsalted butter -- (1 1/3 sticks) |
2 cups shredded coconut meat -- (sweetened) |
1 pie crust (9 inch) |
Directions:
1. Preheat oven to 425 degrees.
2. Melt butter, set aside.
3. Beat eggs slightly, thirty seconds to one minute.
4. Add sugar, vinegar, and vanilla and beat until well combined, about one minute.
5. Add melted butterand beat until thoroughly combined, about two minutes.
6. Add coconut and mix just until well distributed.
7. Pour into unbaked pie shell.
8. Cover crust with pie shield.
9. Bake at 425°F for 10 minutes.
10. Reduce temperature to 350 degrees and bake for an additional 15-20 minutes, until top isgolden brown.
11. Cover top of pie with foil, shiny side out, and continue baking 30-35 minutes, or until filling is set. (filling should not jiggle when
12. pie is shaken.)
13. If pie appears to be browning too quickly, reduce oven to 325°F.
14. Hold pie at room temperature for serving.
15. Serve with lightly sweetened whipped cream, lightly flavored with vanilla.
16. Refrigerate leftovers, but allow to come to room temperature before serving.
17. Yield: 1 pie . Serves: 8 . Prep Time: 1:15
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