7. Newly listed items for your online shopping pleasure. Stop by and check out   
   today's fresh inventory at: TIAS.com - http://www.tias.com/showcase   
   CollectorOnline - http://cgi.tias.com/showcase/?groupKey=7 AntiqueArts -   
   http://cgi.tias.com/showcase/?groupKey=3 Earthling - http://cgi.   
   ias.com/showcase/?groupKey=6   
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   8. Vintage Recipes   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Email   
   recipes@tias.com if you would like to submit a recipe.   
      
   Last week Pearl requested a recipe from S.H.Kress store lunch counter for   
   their coconut pie.  We have a few submissions.  We hope one of these work for   
   you, Pearl!   
   --   
      
   Hi: The reader who was looking for a vintage recipe for coconut pie made by   
   the Kress Company can find it online by typing in Coach's Coconut Pie.  It   
   looks good and easy to make.   
      
   Diana C   
   Santa Cruz, CA   
   --   
      
      
   Coconut pie   
      
   1 pie crust   
   1 can (13 1/2 oz.) coconut milk, shaken well 1/2 cup plus 1 tablespoon   
   sweetened shredded or flaked coconut, toasted   
   1 cup whole milk   
   1 teaspoon vanilla   
   2/3 cup sugar   
   1/4 teaspoon salt   
   5 large egg yolks   
   1/4 cup cornstarch   
   1/2 teaspoon coconut extract   
   2 tablespoons unsalted butter, cut into four pieces   
      
   Topping   
   1 1/2 cups heavy whipping cream, well chilled 1 1/2 tablespoons sugar   
   1 teaspoon vanilla   
   1/4 cup sweetened shredded or flaked coconut, toasted   
      
   Heat oven to 450+#F.   
      
   Brush a small amount of coconut milk onto pie crust (just enough to moisten   
   it).  Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then   
   press it lightly into dough, just enough to make it stick.   
      
   Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown.    
   Cool.   
      
   Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut,   
   vanilla, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan   
   over medium heat, stirring occasionally with a wooden spoon, about 5 minutes   
   to dissolve sugar.   
      
   In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup   
   sugar and the cornstarch until well combined.  Gradually beat the simmering   
   liquid into the yolk mixture to temper it, then return the entire mixture to   
   saucepan, scraping the bowl with a rubber spatula.   
      
   Heat the mixture to a simmer over medium heat, beating constantly with whisk,   
   5 to 6 minutes or until mixture is thickened.   
      
   Remove from heat; beat in the coconut extract and butter. Pour into the cooled   
   crust; press a sheet of plastic wrap directly on the surface of the filling   
   and refrigerate until the filling is cold and firm, at least 3 hours or   
   overnight.   
      
   Just before serving, beat the cream and sugar in a chilled bowl using electric   
   mixer at medium speed until soft peaks form.  Add the rum and continue to beat   
   until slightly stiff peaks are formed.  Spread or pipe the whipped cream over   
   the chilled filling.  Sprinkle 1/4 cup toasted coconut.  Store in refrigerator.   
      
   Carol TCÇöCullman, AL   
   --   
      
   I looked over my Mom's (Eva May F.) recipes, found this one from her early   
   days in Charleston, South Carolina.  I hope this helps:   
      
   Impossible Pie   
      
   Cathy (LynnCÇÖs friend)   
      
   350+# for 40 min.   
      
   4 eggs beaten   
   +' t salt   
   2 cups milk   
   +' cup flour   
   +' t vanilla   
   1 +' Cups sugar   
   1 +' Cups coconut   
   +' cube butter or oleo   
   +' t baking powder   
      
   Mix all together w/mixer for one minute. Pour into pie pan.   
   Bake.   
   Makes its own crush filling & top.   
   Hope this is what you're looking for. Good luck and Enjoy!   
      
   Eva & Darlene F.   
   Canby, OR   
   --------------   
   9. As with collectibles, people also have very strong feelings about foods   
   from their past.  Sometimes these special recipes get lost. This section is to   
   help people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.   
      
   We don't have any requests this week for vintage recipes. If you have a   
   vintage recipe request send it to recipes@tias.com and we might just publish   
   it here.   
      
   TIAS.com merchants have well over 4,000 cookbooks for sale! You can   
   see them here: http://www.tias.com/books/cooking/   
      
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
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   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)