from The Legend of Gladee’s Canteen
“Everyone remembers the famous food at Gladee’s Canteen, especially Gladee’s fish and chips and her coconut cream pie.” — Calvin Trillin
Ingredients
1 cup evaporated milk
1 cup water
½ tsp salt
¾ cup sugar
½ cup flour
1 cup coconut
1 Tbsp butter
1 Tbsp vanilla
3 egg whites
½ cup sugar
¼ tsp baking powder
Prepared pie pastry
Directions
Heat milk, water, salt and half of the sugar. Mix remainder of the sugar and flour in a bowl and add to the heated milk mixture and mix until smooth. Boil until thickened; add coconut and butter. Remove from heat and let cool. Add vanilla. Add to prepared pie pastry.
Make meringue by stiffly beating the egg whites with the sugar and baking powder. Top the filling with the meringue and bake at 375F for 15 minutes.
Nada’s Tips & Tricks: The recipe in the book was a little light on specifics so I’ve added a few changes…but you get the idea. Use unsweetened flaked coconut as the sugar provides lots of sweetness in the pie. Try graham crackers to make the bottom pastry if you prefer. Toast some coconut to sprinkle over the top after the pie has been baked.
Content and images used with permission by Pottersfield Press. The Legend of Gladee’s Canteen Down Home on a Nova Scotia Beach – Nimbus Publishing and Vagrant Press