Filling Ingredients:
- 2 cups of milk
- 1/2 cup sugar
- 1/2 teaspoon of salt
- 4 tablespoons of cornstarch
- 4 egg yolks
- 1/4 cup of grated fresh coconut
- 1 teaspoon of vanilla extract
- 1 tablespoon of butter
Meringue Ingredients:
- 4 to 6 egg whites
- 1 or 2 tablespoon of sugar for each egg white
- 1/2 teaspoon of vanilla
Other Ingredients:
- 8 or 9 inch pie crust
Filling Instructions:
Combine milk, sugar and salt in saucepan. Let come almost to a boil
over medium heat. Stir in cornstarch and egg yolks; cook a few minutes
longer. Add grated coconut, vanilla, and butter. Cool before filling pie shell.
Double your meringue recipe for sky-high effect.
Meringue Instructions:
Beat egg whites until frothy. Gradually add sugar, continuing to beat
until stiff peaks form. Add vanilla.
Baking Instructions:
Preheat oven to 325 degrees. Pour cooled filling into pie crust. Top
with meringue, spreading it all the way to edges to seal. Sprinkle with
more grated coconut. Bake in preheated 325 degrees oven about
15 to 18 minutes, or until nicely browned.
The Willows was a popular special occasion, open air restaurant with strolling musicians playing Hawaiian Music. The restuarant was formerly located in the Moilili neighborhood of Honolulu, on Halston Street
The Willows first opened in 1944. It closed for about six years, but re-opened in 1999 as a buffet restaurant. and it closed its doors for the last time on December 31, 2018. It closed because the Harry and Jeanette Weinberg Foundation planned to sell 12 Moiliili parcels, including The Willows and its parking lot.
willowshawaii.com
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