Party Appetizer

    Coffee Coconut Pie


    1/3 cup flour
    1/2 cup sugar
    1/8 teaspoon salt
    1 cup strongly brewed coffee
    1 cup evaporated milk
    3 egg yolks, beaten slightly
    2 Tbsp. butter
    1 tsp. vanilla
    1 1/2 cups shredded coconut
    Coffee Coconut Pie Shell
    Whipped Cream


    Combine flour, sugar, and salt in upper part of
    double boiler over hot water.  Add coffee and
    evaporated milk gradually, stirring continually.  Stir
    little of hot mixture into beaten yolks, then stir yolks
    into double boiler.  Cook 2 minutes, stirring
    constantly.  Remove from heat.  Add butter and
    margarine, vanilla, and 1 cup coconut.  Mix.  Let
    cool.  Pour into the Coffee Coconut pie shell
    shown below.  Garnish with whipped cream and
    remaining 1/2 cup coconut.  
    Makes 6 servings.

Coffee Coconut Pie Shell

1 (4 oz.) can shredded coconut
   Strong, hot coffee
   2 Tbsp. butter

   Start over at 350.
   Empty can of coconut into bowl.  Add enough strong,
hot coffee to barley cover.  Let stand 5 minutes, then
drain.  Pat coconut dry between layers of paper towels.  
Rub butter on bottom and sides of 9-inch pie pan.  
Press coconut in buttered pan thickly, to make pie shell.
Bake 10 minutes.  Let cool.
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Coffee Coconut Pie