Chocolate Coconut Meringue Pie

This recipe was inspired by my Aunt Virgie Lee. She recently served Coconut Meringue Pie and Chocolate Creme Pie, and she gave me a slice of each. I thought, hmmm, I could put these together. So with the help of Grace Parisi (Food and Wine) and Emeril Lagasse (Food Network) (and three or four other recipes), I came up with a custard that could be adapted to both the chocolate pie and the coconut meringue pie.

1 – 9” baked pie shell (see note)
3/4 c sugar
1/3 c flour
Pinch of salt
1 pint half and half
4 large eggs, separated
1 t vanilla
1 c sweetened shredded coconut, toasted (see note)
2 oz bitter-sweet chocolate baking chips
2 t butter
1/8 t cream of tartar
1/4 c sugar

1. In a saucepan, whisk together the 3/4 c sugar, flour, and salt. Whisk in the half and half until smooth. Cook over medium heat, whisking until the mixture is the thickness of sour cream, about eight minutes.

2. In a bowl, whisk the egg yolks, then whisk 1/2 c of the hot mixture into the egg yolks. Whisk the egg mixture back into the saucepan and cook over medium heat, whisking constantly until thickened, about two minutes. Stir in the vanilla.

3. Pour two-thirds of the hot custard into a medium mixing bowl.

4. In the saucepan, stir in the bitter-sweet chocolate baking pieces and the butter. Scrape into a small bowl. Press plastic wrap directly on the top of the custard. Refrigerate until chilled.

5. In the mixing bowl, stir in the coconut. Press plastic wrap directly on the top of the custard. Refrigerate until chilled.

6. Spread chocolate custard over the bottom of the pie shell. Spread the coconut custard over the top of the chocolate custard, being careful not to mix up the layers. Chill the pie.

7. Preheat the oven to 350ºF. In a large stainless steel bowl, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the remaining 1/4 c sugar, 1 T at a time, and beat until glossy. Bake for seven minutes, or just until the meringue is golden.

Note: For a beautiful pie crust, pre-heat the oven to 350ºF. To make a dense pie crust, capable of standing up to custard, roll out the pie dough one inch larger all around than a glass 9” pie plate. Ease the dough into the pan. Fold the edge of the dough underneath itself, then flute or pinch the edge to make a rim. Chill the dough for fifteen minutes. Carefully press a sheet of aluminum foil into the rolled out dough, and pour pie weights (or a pound of dried beans) into the foil. Bake for 30 minutes (you may need to reduce the heat, if the crust is browning too much). Carefully remove the foil and weights, and return the crust to the oven for another 7 – 10 minutes. Remove from the oven, and cool completely before filling the pie.

Note: To toast the shredded coconut, preheat the oven to 350ºF, and spread the coconut evenly in the bottom of a 9" x 13" cake pan. Toast the coconut for two minutes. Remove it from the oven and turn it with a pancake turner. Return the coconut to the oven for one minute, then remove the pan from the oven and turn the coconut. Repeat the toasting and turning until the coconut is as brown as you like it. The coconut burns very easily, so never keep it in the hot oven for more than a minute.

Potato Tortilla

a.k.a. Potato Pie

Serves 4 as a side, 8 as an appetizer.

1/4 c extra virgin olive oil
2 medium potatoes
1 small or medium onion
1 red pepper
1 stalk celery
1 bunch green onions
2 large cloves garlic
4 eggs
salt
pepper
oregano
rosemary

Heat a 9-inch iron or non-stick oven proof skillet on medium heat. Peel and grate the potatoes into a bowl of cold water. Rinse and drain the potatoes in a colander. Squeeze out excess water.

Heat 2 T of the olive oil in the skillet. Add the potatoes, and stir them to coat them with the oil. If desired, add salt and pepper to taste. Fry undisturbed for 10 minutes. With a spatula, turn the potatoes and fry for 10 more minutes.

While the potatoes are frying, peel and chop the onion into medium dice. Seed and slice the pepper into sections, then into 1/4-inch strips. Finely chop the celery. Mince the garlic. To prepare the green onions, trim and peel off the limp or discolored stalks. Cut off the green tops, and chop the white bulbs separately from the tops.

When the potatoes are nicely browned, remove them from the skillet to a plate or bowl. Add the remaining olive oil to the skillet. Set aside the garlic and green onion tops and bulbs. Add the remaining vegetables to the skillet. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic and the chopped green onion bulbs. Add the herbs and salt and pepper to taste, and continue cooking for another three minutes.

While the vegetables are cooking, beat the eggs. Heat the oven to 375º F (190º C).

When the vegetables are soft, remove them from the skillet. Turn the heat to low. Place the potatoes in the skillet, and arrange to cover the bottom of the skillet. Heat for a couple of minutes. Spoon the vegetables on top of the potatoes, then pour the beaten eggs on top of the vegetables. Gently shake the skillet to distribute the eggs evenly. Sprinkle the reserved green onion tops on the eggs. Let the skillet sit for about 3 minutes over low heat. Put the tortilla in the oven, and bake for 10 minutes.

Remove the tortilla from the oven. Serve warm or at room temperature. The potatoes will firm up as they cool.

Variations: Add 1 T chili pepper or 1/2 t hot pepper flakes to the potatoes for a little heat. Stir 5 or 6 chopped olives into the vegetables before adding the eggs. Sprinkle 1 T large capers on top of the eggs. Lay 8 sliced artichoke hearts on top of the vegetables before adding the eggs.

Standard recipe for Cream Pies

2 c milk
1 c sugar (or less)
4 T cornstarch
2 egg yolks (beaten)
butter
flavoring

For variation, use cocoanut, pineapple or banannas; 2 T cocoa; or add grated lemon rind to water instead of milk and juice of lemon.

Merangue:
2 egg whites (well beaten)
dash cream tartar (about 1/4 t)
1 T sugar
flavoring

Bake in slow oven about 20 min.

Dutch Apple Pie

6 apples (about 4 c)
3 T flour
1 c sugar
1/4 t cloves
1 c sour cream
1/2 t cinnamon
1-1/2 T sugar

Fill pie crust with apples. Mix flour, sugar, & cloves together. Add sour cream & mix. Pour over apples. Sprinkle cinnamon & sugar over top. Bake in hot oven (450°) ten min. & then reduce to 350° until tender. (About 40 min.)

Washington Nut Pie

Harriett Ravenscroft

3 eggs, beaten
1 c dark Karo
Add:
1/2 c sugar
1 c. chopped walnuts or pecans
4 T melted butter
1/4 t salt
1 t vanilla

Bake in unbaked pie shell at 400° for 15 min. then lower to 325° for 30 - 40 min. May be served with whipped cream.

(This is a very rich pie.)

Mincement

Norma Dobler

2 pounds lean meat
1 teaspoon allspice
1/2 pound suet ground
1 tablespoon nutmeg
2 cups meat stock
1 tablespoon cinnamon
4 pounds apples
1 teaspoon mace
2-1/2 pounds raisins (grind 1/2 of them)
1 tablespoon salt
1 pound currants
4 cups cider
3 lemons
1 cup vinegar
3 cups sugar (half brown)
1 cup molasses
1/3 pound citron peel
1/4 pound lemon or orange peel

Boil meat till tender. Grind meat, suet, and half the raisins. Add to other ingredients and simmer on low heat for 1-1/2 hours. Pour into sterilized jars and seal. Makes 5 quarts.

Washington Nut Pie

Harriet Ravenscroft

3 eggs beaten
1/4 teaspoon salt
1/2 cup sugar
1 cup dark Karo
4 teaspoons melted butter
1 cup chopped walnuts or pecans
1 teaspoons vanilla

Bake in an unbaked pie shell at 400 for 15 minutes then reduce temperature and bake 30 minutes.