Pies

Rowe's Original Coconut Cream Pie

  • 3 Egg yolks
  • 1 cups Sugar
  • 4 tablespoons Cornstarch
  • 3 cups Milk
  • 1 cups Coconut, flaked
  • 1 tablespoons Butter
  • 2 teaspoons Vanilla
  • 3 Egg whites
  • 4 tablespoons Sugar

    • FILLING: Mix egg yolks, sugar, and cornstarch together with enough COLD WATER to make a paste. Heat milk to boiling ina heavy saucepan; add the egg mixture and cook until thickened. Remove from heat and add ALL BUT 1/4 CUP of coconut, butter, and vanilla. Pour into baked piecrust. Top with meringue.

    MERINGUE: In a stainless steel or copper bowl, beategg whites until foamy. Add 1 tablespoon sugar. Continue to beat until stiff peaks form. Gently fold in remaining sugar, taking care not to overwork the meringue. Sprinkle with the remaining 1/4 cup of coconut, bake in preheated 300° oven for about 20 minutes or until browned on top.

    This recipe is attributed to Rowe's Family Restaurant in Staunton, VA, and was printed in the Richmond, VA Times-Dispatch on Dec 21, 1995. It is the best coconut pie recipe I have ever found!

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Doug and Tricia Patrick of Prince George, VA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!