Tag Archives: coconut

Aunt Mae’s Coconut Pie

Aunt Mae brought two of these pies to any social gathering and we knew we had better get a piece early ’cause if we waited, it was gone.

I am so thankful to my brother and his wife, who called and got her recipe. Of course it was a dab of this and a dollop of that, so they had to test it several times to get a recipe that we all could follow.

I tweaked the recipes to make them user friendly and also used the microwave to make the filling; a process that keeps the filling from scorching. Enjoy!

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Aunt Mae’s Coconut Pie

This recipe makes two pies. Never worry, you will need two!
Course Dessert
Cuisine American
Keyword coconut, cream pie, meringue, pie
Servings 16
Author stevens1951

Equipment

  • 2 pie pans
  • 1 wire whisk

Ingredients

  • 2 cups sugar
  • 2/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 3 1/2 cups whole milk
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 stick butter
  • 1 14 oz bag coconut
  • 2 pie crusts baked
  • 2 recipes Swiss Meringue

Instructions

  • Combine sugar, flour and salt in microwave safe bowl. Stir to break up lumps.
  • Combine both milks in a microwave safe measuring cup and warm in microwave for 2 minutes.
  • Add milk to flour mixture and stir with a wire whisk to blend.
  • Microwave on high at 2 minute intervals until thickened, stirring well in between.
  • Separate egg yolks from the whites being careful not to break the yolks. Place the whites in a stainless steel mixing bowl to make the meringue later.
  • Slightly beat the yolks, then blend in a few spoonfuls of the hot pudding mixture to temper the yolks. Add the yolk mixture to the hot cream mixture and blend well. Microwave for an additional 2 minutes then add vanilla and butter blending until butter melts.
  • Add approximately two thirds of the coconut stirring until blended. Pour into baked pie shells and top with meringue made from the egg whites then top with the remaining coconut. Bake in a 400 degree oven until slightly brown. Cool and serve at room temperature.
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Pie Crust

A flaky crust made with butter
Course Dessert
Cuisine American
Keyword buttermilk, pie crust
Servings 16
Author stevens1951

Equipment

  • 2 pie plates or pans
  • 1 Rolling Pin

Ingredients

  • 2 sticks butter unsalted
  • 2 2/3 cups flour
  • 1 teaspoon salt
  • 8 tablespoons cold water

Instructions

  • Place flour and salt in a bowl.
  • Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
  • Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
  • Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
  • Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
  • For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
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Swiss Meringue

Course Dessert
Cuisine American
Keyword egg whites, pie
Servings 16
Author stevens1951

Equipment

  • 1 stainless steel mixing bowl
  • 1 saucepan
  • 1 wire whisk

Ingredients

  • 6 each egg whites no yolk or fat can be in whites
  • 12 tablespoons sugar
  • dash cream of tartar

Instructions

  • Add 1 inch of water to saucepan and bring to a simmer.
  • Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
  • Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
  • Remove from saucepan and beat with an electric mixer until soft peaks form.
  • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.

Notes

“Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy.  This is caused by the sugar not dissolving completely.  High humidity also does not help.  The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping. 

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Italian Cream Cheese Cake, Carrot Cake and Cream Cheese Icing Recipe for both!

By special request, I am posting the recipe for Carrot Cake—or was it Italian Cream Cheese Cake??? I cant remember, so you are getting both with the recipe for icing that is used on both.

I changed my opinion of Cream Cheese Icing when I saw this recipe in Baking and Pastry Cookbook from The Culinary Institute of America. It seemed that my recipe was runny no matter how much powdered sugar was added. I realized that the large amount of cream cheese and butter made this recipe light and fluffy without a lot of sweetness from the powdered sugar. That’s when we started using this recipe at Stevens Catering.

The recipe for Carrot Cake is large, but is well worth the effort. You can always bake 2 smaller cakes and freeze one. Butavan is a commercial flavoring that is no longer being marketed. It can be substituted with 1/2 vanilla and 1/2 butter flavoring. It is a good product and used in commercial cakes. If you would like to try something similar, I have put a link below. Enjoy!

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Italian Cream Cake

Carrie won 1st place at the Angelina Youth Fair with this recipe. She garnished it with fresh pansies!
Course Dessert
Cuisine American
Keyword cake, coconut, cream cheese, pecans

Equipment

  • 3 9" round pans
  • stand mixer

Ingredients

  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 stick margarine/ butter
  • 1 cup buttermilk
  • 1/2 cup shortening
  • 2 cups coconut
  • 5 eggs
  • 1 cup pecans chopped
  • 2 cups flour
  • 1 teaspoon vanilla

Cream Cheese Icing- from The Culinary Institute, Baking and Pastry Book, Page 422

  • 2 8 ounce packages cream cheese
  • 2 sticks butter
  • 8 ounces powdered sugar
  • 1 tablespoon vanilla

Instructions

  • Cream sugar, butter, and shortening. Beat in egg yolks one at a time. Combine flour and soda. Add flour mixture and buttermilk alternately to creamed mixture .
  • In a separate bowl, beat egg whites until stiff. Fold egg whites and vanilla into batter. Stir in coconut and pecans. Bake in three layers at 350 degree F for 25 minutes.
  • Frost layers with Cream Cheese Icing.

Notes

Cream Cheese Icing
  • 2- 8 ounce pkg cream cheese
  • 1 lb. powdered sugar
  • 2 sticks butter
  • 1 tablespoon vanilla
1. Blend the cream cheese in an electric mixer fitted with a paddle attachment on low speed until smooth.
2. Add the butter, in stages, and blend well.  Add the confectioners’  sugar and blend on low speed until fully incorporated.  Beat on high speed until light and fluffy, about 5 minutes.  Blend in the vanilla.
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Cap’s Carrot Cake

Recipe from Earlene's Cakes http://www.earlenescakes.com
Course Dessert
Cuisine American
Keyword cake, carrots, pineapple, toasted pecans

Equipment

  • stand mixer
  • cake pans

Ingredients

  • 4 cups sugar
  • 3 cups vegetable oil
  • 6 whole eggs
  • 4 cups flour
  • 2 cups cake flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 4 cups carrots grated
  • 1 15 ounce can crushed pineapple with juice
  • 1 cup pecans chopped
  • 2 tablespoons Butavan can use half vanilla and half butter flavoring

Instructions

  • Maximun for a 5 qt. mixing bowl.
  • Beat sugar, oil and eggs until thoroughly creamed.
  • Measure flours, soda, salt and cinnamon and mix together. Add to wet ingredients and mix thoroughly.
  • Add carrots, pineapple, pecan and flavoring. Mix well.
  • Fill pans 1/2 full. Makes 3- 10 inch layers.
  • Bake at 300 degrees F for 55 minutes for small cakes and up to 1 1/2 hour for large cakes.
  • Cool layers and frost with Cream Cheese Icing.

Notes

This is a large recipe but well worth the effort

Note, this post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. The Carrot Cake calls for a 5 qt. mixer as shown below. Since I have burned up several mixers except the one made by Hobart, I look for Hobart Kitchen Aide Mixers at estate sales. Of course, I was using them everyday commercially. For home use this type will do fine. Thanks for your support.

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