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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | Wholly fish! |
Got such a touching letter from Betty Brewton of Waycross, Ga. She lived in Hawai'i for five years in the 1960s and recalls it very fondly: "the best years of my life were there," she wrote. Now 85, she can't travel much but wants to relive her Island experiences through a pie she has never forgotten.
"We used to drive up to a beautiful place and have coconut pie with real high meringue. They were noted for it ... I wish I could remember the name of the place, but that was 44 years ago."
Can you guess which pie this is? My guess is The Willows' Sky-High Coconut Cream Pie.
I found a recipe for sky-high coconut cream pie when I was researching my book, "The Island Plate," and hung on to it, knowing someone would want it.
The meringue should be at least three inches high; to guarantee success, cheat and add 1/2 teaspoon of cream of tartar to help the egg whites set. To scald milk: Place milk in saucepan over medium-high heat, heat just until tiny bubbles appear around the edge of the pan. If you can't get fresh coconut, I don't think it would hurt in this case to use the angel-flake kind — the pie would just be a little sweeter.
SKY-HIGH COCONUT CREAM PIE
Combine milk, sugar, butter, salt and grated coconut in saucepan or double boiler. Heat over medium-high heat, coming close but not quite to a boil, stirring occasionally. Whisk cornstarch into a little water; drizzle into coconut mixture, stirring constantly. Cook until thickened.
In a medium mixing bowl, beat egg yolks and add a small amount of the hot mixture to the eggs; mix in well. Add eggs to remaining hot mixture, stirring constantly, and then add vanilla. Cook for about three more minutes. Cool and fill baked pie shell.
Top with meringue and place in a 400-degree oven for about 10 minutes, until meringue is lightly browned. Cool or chill before serving.
Makes 8 servings.
MERINGUE
Using an electric mixer and a scrupulously clean bowl and beaters, whip egg whites and salt together until soft peaks form. Gradually beat in sugar until meringue is smooth and stands firm. Stir in vanilla.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
