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Coconut Cream Pie RecipesGrandma's Coconut Cream Pie Recipes Make Delicious Pies For Any OccasionCoconuts (cocoanuts) have been available to cooks for centuries as they were easy to transport and relatively inexpensive to buy. For many people, they added a touch of the exotic to an often mundane life. Everyone should have the old-fashioned experience of cracking open a coconut and preparing the coconut meat from scratch; it tastes so good when used in these old-time coconut pie recipes, and you get to drink the ambrosial coconut milk too. It's also a novel and educational experience for children. How To Open A Coconut In SecondsCoconut meat prepared from scratch tastes so much better than the store-bought coconut, and you get to drink the ambrosial coconut water too. A short video and easy instructions reveal the secret of how to open coconut shells almost instantly.Watch How To Open A Coconut After you've watched the short video, return here to choose one of Grandma's recipes for coconut cream pie so you can prepare a special treat for your loved ones. Coconut Cream Pie RecipesThis easy coconut cream pie recipe is taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.One-half cup desiccated coconut soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top. Coconut Cream PieThis coconut cream pie recipe is taken from "The Dominion Home Cook-Book" by an author known only as "A Thorough Housewife," published by Adam Miller, Toronto, in 1868.Cut off the brown part of the coconut, grate the white part, and mix it with milk, and set it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated coconut allow a quart of milk, eight eggs, four tablespoonfuls of white sugar, a glass of wine, a small cracker pounded fine, two spoonfuls of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and coconut, which should be first allowed to get quite cool; add the cracker and nutmeg, turn the whole into deep pie plates with a lining and rim of puff paste. Bake them as soon as turned into the plates. Coconut Cream PieThis coconut cream pie recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.Line a pie plate with a rich puff paste. Grate up a coconut, reserving the milk. Rub a quarter of a pound of butter to a cream, add half a pound of powdered sugar and the beaten yolks of four eggs, the grated peel of a lemon, a wineglassful of brandy, and the milk of the coconut, and then add the grated coconut to this mixture. This will make two pies. Bake in open shells. Coconut Cream PieThis coconut cream pie recipe is taken from "The Perry Home Cook Book" compiled by the Ladies of Perry, Kansas, and vicinity, published by The Independent Publishing Company, Oskaloosa, Kansas, in 1920.Heat 2 cups milk; dissolve 2 heaping tablespoons cornstarch; add 2 beaten yolks, 3 tablespoons sugar and a little milk; stir slowly into heated milk; cook till thick, flavor with lemon; cool; pour a little into baked crust, alternating a thin layer of custard, then 1 of cocoanut, until crust is filled; cover with meringue and brown. --Dorothy Mae Griffith 
Select one of these delicious coconut cream pie recipes and get set to enjoy an old-fashioned treat.
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