12. Vintage Recipes

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This recipe was submitted by Laura M: Here's a recipe that's nice for a hot
weather dessert - no stovetop or oven use (except baking the pie shell - use a
prepared graham crust if you don't want to turn on the oven).  I think my mom
found this on a package of instant pudding, then tweaked it as she always
does.  I copied it just as she wrote it a couple of years ago.

Mom's Coconut Cream Pie

1 (9 inch) pie shell, baked [Pillsbury premade, then baked and cooled
according to directions on pkg] 2 two small packages instant vanilla pudding 3
cups of whole milk
2 cups flaked unsweetened coconut hard to find but sweetened is too sweet
here!  reserve about 1/4 cup and toast in 325 oven on cookie sheet lined with
parchment or foil CÇô just a couple of minutes CÇô it burns quickly (I burned
3 batches this morning) so watch carefully, then cool after toasting
1 (8 ounce) container frozen whipped topping, thawed

Directions
In a large bowl, combine the pudding mix and milk until the pudding mixture
thickens.  Fold in coconut and half of the nondairy whipped topping into the
pudding.  Pour the combination into the prepared pie crust.

Spread the remainder of the nondairy whipped topping on top of the pie. 
Sprinkle with the toasted coconut.  Refrigerate, and serve chilled.

For chocolate cream pie, I just subCÇÖd 2 packages instant chocolate pudding,
reducing the milk by about 1/2 cup since thereCÇÖs no coconut to soak up and
thicken it.  I thought it was too thick so maybe use the entire three cups.  I
used a bar of semi sweet chocolate, shaved with a veggie peeler, to add to the
top, but I also threw in a couple of tablespoons of the shaved chocolate to
the mixture to add a little texture.
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)