This recipe now seems to appear all over the Internet, although I
originally posted it years ago after receiving a copy from a chef at
Souffer's Top of the Town restaurant in Cleveland. It was a very popular
dessert in many of the old Stouffer's restaurants. Very rich, but very
tasty.

Stouffer's French Coconut Pie

Yield: 8 servings

4 eggs
2 cups granulated sugar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 1/3 sticks butter
1 (5 1/3 ounce) can Baker's coconut
1 unbaked 9-inch pie shell

Preheat oven to 425 degrees F.

Melt butter, set aside.

Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
vanilla extract and beat until well combined, about one minute. Add melted
butter or margarine and beat until thoroughly combined, about two minutes.
Add coconut and mix just until well distributed. Pour into unbaked pie
shell. Bake at 425 degrees F for 10 minutes.

Reduce temperature to 350 degrees F and bake for an additional 30 to 35
minutes, until top is golden brown and filling is set. If pie appears to be
browning too quickly, reduce oven to 325 degrees and tent a piece of
aluminum foil loosely over top.

Hold pie at room temperature for serving. Serve with unsweetened whipped
cream, lightly flavored with vanilla extract.



--
Wayne Boatwright
------------------------------------------------------------------------
Custard: A detestable substance produced by a malevolent
conspiracy of the hen, the cow, and the cook. ~Ambrose Bierce

On Fri, 03 Jul 2009 06:19:58 GMT, Wayne Boatwright
> wrote:

>This recipe now seems to appear all over the Internet, although I
>originally posted it years ago after receiving a copy from a chef at
>Souffer's Top of the Town restaurant in Cleveland. It was a very popular
>dessert in many of the old Stouffer's restaurants. Very rich, but very
>tasty.
>
>Stouffer's French Coconut Pie
>
>Yield: 8 servings
>
>4 eggs
>2 cups granulated sugar
>1 teaspoon cider vinegar
>1 teaspoon vanilla extract
>1 1/3 sticks butter
>1 (5 1/3 ounce) can Baker's coconut
>1 unbaked 9-inch pie shell
>
>Preheat oven to 425 degrees F.
>
>Melt butter, set aside.
>
>Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
>vanilla extract and beat until well combined, about one minute. Add melted
>butter or margarine and beat until thoroughly combined, about two minutes.
>Add coconut and mix just until well distributed. Pour into unbaked pie
>shell. Bake at 425 degrees F for 10 minutes.
>
>Reduce temperature to 350 degrees F and bake for an additional 30 to 35
>minutes, until top is golden brown and filling is set. If pie appears to be
>browning too quickly, reduce oven to 325 degrees and tent a piece of
>aluminum foil loosely over top.
>
>Hold pie at room temperature for serving. Serve with unsweetened whipped
>cream, lightly flavored with vanilla extract.

I remember the Stouffer's on Michigan Avenue in Chicago, on the Mag
Mile. I think they had another one across from the old library near
the Prudential Building. I loved them. Ate lots of pie and drank
lots of coffee there when I was much younger. Fond memories. Thanks.

V

On Jul 3, 1:19*am, Wayne Boatwright >
wrote:
> This recipe now seems to appear all over the Internet, although I
> originally posted it years ago after receiving a copy from a chef at
> Souffer's Top of the Town restaurant in Cleveland. *It was a very popular
> dessert in many of the old Stouffer's restaurants. *Very rich, but very
> tasty.
>
> Stouffer's French Coconut Pie
>
> Yield: 8 servings
>
> 4 eggs
> 2 cups granulated sugar
> 1 teaspoon cider vinegar
> 1 teaspoon vanilla extract
> 1 1/3 sticks butter
> 1 (5 1/3 ounce) can Baker's coconut
> 1 unbaked 9-inch pie shell

Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)

John Kuthe...

On Jul 3, 6:33*am, John Kuthe > wrote:
> On Jul 3, 1:19*am, Wayne Boatwright >
> wrote:
>
>
>
> > This recipe now seems to appear all over the Internet, although I
> > originally posted it years ago after receiving a copy from a chef at
> > Souffer's Top of the Town restaurant in Cleveland. *It was a very popular
> > dessert in many of the old Stouffer's restaurants. *Very rich, but very
> > tasty.
>
> > Stouffer's French Coconut Pie
>
> > Yield: 8 servings
>
> > 4 eggs
> > 2 cups granulated sugar
> > 1 teaspoon cider vinegar
> > 1 teaspoon vanilla extract
> > 1 1/3 sticks butter
> > 1 (5 1/3 ounce) can Baker's coconut
> > 1 unbaked 9-inch pie shell
>
> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)

But you CAN go wrong with putting it into a crappy, store-bought pie
shell.
Semi-homemade laziness.
>
> John Kuthe...

--Bryan

Thanks for the recipe, I will make it today. My brother loves pecans,
so I may make a pecan pie today, but I was in the mood for a lemon ice
box pie. Decisions, decisions.


Becca

Wayne Boatwright wrote:
> This recipe now seems to appear all over the Internet, although I
> originally posted it years ago after receiving a copy from a chef at
> Souffer's Top of the Town restaurant in Cleveland. It was a very popular
> dessert in many of the old Stouffer's restaurants. Very rich, but very
> tasty.
>
> Stouffer's French Coconut Pie
>
> Yield: 8 servings
>
> 4 eggs
> 2 cups granulated sugar
> 1 teaspoon cider vinegar
> 1 teaspoon vanilla extract
> 1 1/3 sticks butter
> 1 (5 1/3 ounce) can Baker's coconut
> 1 unbaked 9-inch pie shell
>
> Preheat oven to 425 degrees F.
>
> Melt butter, set aside.
>
> Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
> vanilla extract and beat until well combined, about one minute. Add melted
> butter or margarine and beat until thoroughly combined, about two minutes.
> Add coconut and mix just until well distributed. Pour into unbaked pie
> shell. Bake at 425 degrees F for 10 minutes.
>
> Reduce temperature to 350 degrees F and bake for an additional 30 to 35
> minutes, until top is golden brown and filling is set. If pie appears to be
> browning too quickly, reduce oven to 325 degrees and tent a piece of
> aluminum foil loosely over top.
>
> Hold pie at room temperature for serving. Serve with unsweetened whipped
> cream, lightly flavored with vanilla extract.
>
Well, that's certainly easy. Was it you who did a black bottom
version of a coconut pie? I had that epiphany yesterday and then
seemed to recall that someone here had done that--and my brain
cell (singular) seemed to think it was you.

--
Jean B.

On 03 Jul 2009 11:26:09 GMT, Michael "Dog3" wrote:

> Wayne Boatwright >
> 5.250: in
> rec.food.cooking
>
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland.
>
> I must have missed that post or I'd have responded. Maybe I did. Age is
> creeping up on me Anyway, I've been to that restaurant in Cleveland.
> When I lived in Columbus I would flee Columbus on the weekends and head to
> either Cleveland or Pittsburgh. I saved the pie recipe.
>
> Michael

jesus, is columbus so bad that pittburgh looks good?

(just teasing. i've only been to pittsburgh once. interesting terrain.)

your pal,
blake

On Fri, 3 Jul 2009 05:24:10 -0700 (PDT), Bobo Bonobo® wrote:

> On Jul 3, 6:33*am, John Kuthe > wrote:
>> On Jul 3, 1:19*am, Wayne Boatwright >
>> wrote:
>>
>>
>>
>>> This recipe now seems to appear all over the Internet, although I
>>> originally posted it years ago after receiving a copy from a chef at
>>> Souffer's Top of the Town restaurant in Cleveland. *It was a very popular
>>> dessert in many of the old Stouffer's restaurants. *Very rich, but very
>>> tasty.
>>
>>> Stouffer's French Coconut Pie
>>
>>> Yield: 8 servings
>>
>>> 4 eggs
>>> 2 cups granulated sugar
>>> 1 teaspoon cider vinegar
>>> 1 teaspoon vanilla extract
>>> 1 1/3 sticks butter
>>> 1 (5 1/3 ounce) can Baker's coconut
>>> 1 unbaked 9-inch pie shell
>>
>> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
>
> But you CAN go wrong with putting it into a crappy, store-bought pie
> shell.
> Semi-homemade laziness.
>>

you branching out to pie shells now? whole new worlds to conquer.

blake

Wayne Boatwright > wrote in
5.250:

> Stouffer's French Coconut Pie

To my knowledge, no coconuts are grown in France.

>:->

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

blake murphy wrote:

> On Fri, 3 Jul 2009 05:24:10 -0700 (PDT), Bobo Bonobo® wrote:
>
> > On Jul 3, 6:33*am, John Kuthe > wrote:
> >> On Jul 3, 1:19*am, Wayne Boatwright
> > >> wrote:

> >>> 4 eggs
> >>> 2 cups granulated sugar
> >>> 1 teaspoon cider vinegar
> >>> 1 teaspoon vanilla extract
> >>> 1 1/3 sticks butter
> >>> 1 (5 1/3 ounce) can Baker's coconut
> >>> 1 unbaked 9-inch pie shell
> > >
> >> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
> >
> > But you CAN go wrong with putting it into a crappy, store-bought pie
> > shell.

> you branching out to pie shells now? whole new worlds to conquer.

I guess I missed where it said "store-bought".



Brian

--
Day 151 of the "no grouchy usenet posts" project

"blake murphy" > wrote in message
...


>i've only been to pittsburgh once.

YAY! (only teasing)

mk5000

"Just a city boy, born and raised in south detroit
He took the midnight train goin anywhere
A singer in a smokey room
A smell of wine and cheap perfume"--journey, don't stop believing

On Fri 03 Jul 2009 04:26:09a, Michael "Dog3" told us...

> Wayne Boatwright >
> 5.250: in
> rec.food.cooking
>
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland.
>
> I must have missed that post or I'd have responded. Maybe I did. Age
> is creeping up on me Anyway, I've been to that restaurant in
> Cleveland. When I lived in Columbus I would flee Columbus on the
> weekends and head to either Cleveland or Pittsburgh. I saved the pie
> recipe.

Michael, I've had the recipe since the 1970s, and probably posted it here
around 2000-2002, but I couldn't find it with a Google Groups search. I
dunno...

Pittsburgh had a Souffer's Top of the Triangle restaurant. They had
various restaurants in major cities from Chicago to the east coast, and a
handful of them of "top of the building" restaurants.

This pie is almost too rich for eating in hot summer temperatures, but I'm
making it for tomorrow anyway. :-) Haven't made it for a long time.


--
Wayne Boatwright
------------------------------------------------------------------------
Cheese ~milk's leap toward immortality. ~Clifton Fadiman

On Thu 02 Jul 2009 11:27:35p, Vesper told us...

> I remember the Stouffer's on Michigan Avenue in Chicago, on the Mag
> Mile. I think they had another one across from the old library near
> the Prudential Building. I loved them. Ate lots of pie and drank
> lots of coffee there when I was much younger. Fond memories. Thanks.
>
> V
>

You're very welcome. It's nice to bring back fond memories. Most of the
food I'm serving tomorrow are recipes I've ressurected from decades ago.
I've eaten at the Stouffer's on Michigan Avenue when I lived briefly in
Chicago. Since Cleveland is/was Soutter's corporate headquarters, they had
quite a few restaurants there. It's too bad all the restaurants are now
gone.

--
Wayne Boatwright
------------------------------------------------------------------------
The most remarkable thing about my mother is that for thirty years
she served the family nothing but leftovers. The original meal has
never been found. ~Calvin Trillin

On Fri 03 Jul 2009 05:31:28a, Becca told us...

> Thanks for the recipe, I will make it today. My brother loves pecans,
> so I may make a pecan pie today, but I was in the mood for a lemon ice
> box pie. Decisions, decisions.
>
>
> Becca

You're welcome, Becca. You certainly couldn't go wrong with any of those
pies! I've seen a couple of recipes over the years that were similar to the
recipe I posted, but called for 1 cup of coconut and 1 cup of coarsely
chopped pecans, so there's another thought.

Could you post your recipe for the lemon ice box pie? I'd love to have it.

--
Wayne Boatwright
------------------------------------------------------------------------
There is a lot more juice in grapefruit than meets the eye.
~Author Unknown

On Fri 03 Jul 2009 05:58:05a, Jean B. told us...

> Wayne Boatwright wrote:
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland. It was a very
>> popular dessert in many of the old Stouffer's restaurants. Very rich,
>> but very tasty.
>>
>> Stouffer's French Coconut Pie
>>
>> Yield: 8 servings
>>
>> 4 eggs
>> 2 cups granulated sugar
>> 1 teaspoon cider vinegar
>> 1 teaspoon vanilla extract
>> 1 1/3 sticks butter
>> 1 (5 1/3 ounce) can Baker's coconut
>> 1 unbaked 9-inch pie shell
>>
>> Preheat oven to 425 degrees F.
>>
>> Melt butter, set aside.
>>
>> Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar,
>> and vanilla extract and beat until well combined, about one minute. Add
>> melted butter or margarine and beat until thoroughly combined, about
>> two minutes. Add coconut and mix just until well distributed. Pour into
>> unbaked pie shell. Bake at 425 degrees F for 10 minutes.
>>
>> Reduce temperature to 350 degrees F and bake for an additional 30 to 35
>> minutes, until top is golden brown and filling is set. If pie appears
>> to be browning too quickly, reduce oven to 325 degrees and tent a piece
>> of aluminum foil loosely over top.
>>
>> Hold pie at room temperature for serving. Serve with unsweetened
>> whipped cream, lightly flavored with vanilla extract.
>>
> Well, that's certainly easy. Was it you who did a black bottom
> version of a coconut pie? I had that epiphany yesterday and then
> seemed to recall that someone here had done that--and my brain
> cell (singular) seemed to think it was you.
>

Yes, it's a very easy pie, and practically foolproof if you don't let it
overbrown. No, I don't think it was me that posted a black bottom version
of a coconut pie, but I do think I posted a recipe for a black bottom pie
that had rum in it.. Can't remember exactly when that was, though.

--
Wayne Boatwright
------------------------------------------------------------------------
I refuse to spend my life worrying about what I eat. There's no
pleasure worth foregoing just for an extra three years in the
geriatric ward. ~John Mortimer

On Fri 03 Jul 2009 04:33:31a, John Kuthe told us...

> On Jul 3, 1:19*am, Wayne Boatwright >
> wrote:
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland. *It was a very popul
>> ar dessert in many of the old Stouffer's restaurants. *Very rich, but
>> very tasty.
>>
>> Stouffer's French Coconut Pie
>>
>> Yield: 8 servings
>>
>> 4 eggs
>> 2 cups granulated sugar
>> 1 teaspoon cider vinegar
>> 1 teaspoon vanilla extract
>> 1 1/3 sticks butter
>> 1 (5 1/3 ounce) can Baker's coconut 1 unbaked 9-inch pie shell
>
> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
>
> John Kuthe...
>

Yes, very simple ingredients, but oh so good!

--
Wayne Boatwright
------------------------------------------------------------------------
You are what you eat. For example, if you eat garlic you're apt to
be a hermit. ~Franklin P. Jones

On Fri 03 Jul 2009 05:24:10a, Bobo Bonobo® told us...

> On Jul 3, 6:33*am, John Kuthe > wrote:
>> On Jul 3, 1:19*am, Wayne Boatwright >
>> wrote:
>>
>>
>>
>> > This recipe now seems to appear all over the Internet, although I
>> > originally posted it years ago after receiving a copy from a chef at
>> > Souffer's Top of the Town restaurant in Cleveland. *It was a very pop
>> > ular dessert in many of the old Stouffer's restaurants. *Very rich,
>> > but ve ry tasty.
>>
>> > Stouffer's French Coconut Pie
>>
>> > Yield: 8 servings
>>
>> > 4 eggs
>> > 2 cups granulated sugar
>> > 1 teaspoon cider vinegar
>> > 1 teaspoon vanilla extract
>> > 1 1/3 sticks butter
>> > 1 (5 1/3 ounce) can Baker's coconut 1 unbaked 9-inch pie shell
>>
>> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
>
> But you CAN go wrong with putting it into a crappy, store-bought pie
> shell.
> Semi-homemade laziness.
>>
>> John Kuthe...
>
> --Bryan

I never suggested using a store-bought pie shell. I always make my own.

--
Wayne Boatwright
------------------------------------------------------------------------
Proust had his madeleines; I am devastated by the scent of yeast
bread rising. ~Bert Greene

On Fri 03 Jul 2009 08:48:18a, Michel Boucher told us...

> Wayne Boatwright > wrote in
> 5.250:
>
>> Stouffer's French Coconut Pie
>
> To my knowledge, no coconuts are grown in France.
>
>>:->
>

And you would certainly be right but they have a long history of use in
Europe. Obviously imported.


--
Wayne Boatwright
------------------------------------------------------------------------
Proust had his madeleines; I am devastated by the scent of yeast
bread rising. ~Bert Greene

Wayne Boatwright wrote:
> On Fri 03 Jul 2009 08:48:18a, Michel Boucher told us...
>
>> Wayne Boatwright > wrote in
>> 5.250:
>>
>>> Stouffer's French Coconut Pie
>>
>> To my knowledge, no coconuts are grown in France.
>>
>>> :->
>>
>
> And you would certainly be right but they have a long history of use in
> Europe. Obviously imported.

Yes. And since they are very hard to crack open, a special device was
invented for that purpose - the Trebuchet. With this machine you
threw the coconuts against castle walls to crack them open.
Later, some benighted soul added boulders to the mix to grind the coconuts
upon impact. This led to some destroyed castles, which caused the machine
to be forbidden.
This in turn prompted the invention of black powder, dynamite and finally -
C4 (C4 means coconut-opener 4).
From : A short and nutty history, by A. Nonymous, Whacky Press

Cheers,

Michael Kuettner

On Fri 03 Jul 2009 10:17:50a, Michael Kuettner told us...

> Wayne Boatwright wrote:
>> On Fri 03 Jul 2009 08:48:18a, Michel Boucher told us...
>>
>>> Wayne Boatwright > wrote in
>>> 5.250:
>>>
>>>> Stouffer's French Coconut Pie
>>>
>>> To my knowledge, no coconuts are grown in France.
>>>
>>>> :->
>>>
>>
>> And you would certainly be right but they have a long history of use in
>> Europe. Obviously imported.
>
> Yes. And since they are very hard to crack open, a special device was
> invented for that purpose - the Trebuchet. With this machine you
> threw the coconuts against castle walls to crack them open.
> Later, some benighted soul added boulders to the mix to grind the
coconuts
> upon impact. This led to some destroyed castles, which caused the machine
> to be forbidden.
> This in turn prompted the invention of black powder, dynamite and finally
-
> C4 (C4 means coconut-opener 4).
> From : A short and nutty history, by A. Nonymous, Whacky Press
>
> Cheers,
>
> Michael Kuettner

<G>



--
Wayne Boatwright
------------------------------------------------------------------------
He that eats till he is sick must fast till he is well. ~English
Proverb

On Fri, 3 Jul 2009 19:17:50 +0200, "Michael Kuettner"
> wrote:

>Wayne Boatwright wrote:
>> On Fri 03 Jul 2009 08:48:18a, Michel Boucher told us...
>>
>>> Wayne Boatwright > wrote in
>>> 5.250:
>>>
>>>> Stouffer's French Coconut Pie
>>>
>>> To my knowledge, no coconuts are grown in France.
>>>
>>>> :->
>>>
>>
>> And you would certainly be right but they have a long history of use in
>> Europe. Obviously imported.
>
>Yes. And since they are very hard to crack open, a special device was
>invented for that purpose - the Trebuchet. With this machine you
>threw the coconuts against castle walls to crack them open.
>Later, some benighted soul added boulders to the mix to grind the coconuts
>upon impact. This led to some destroyed castles, which caused the machine
>to be forbidden.
>This in turn prompted the invention of black powder, dynamite and finally -
>C4 (C4 means coconut-opener 4).
>From : A short and nutty history, by A. Nonymous, Whacky Press
>
>Cheers,
>
>Michael Kuettner
>
>
Wonderful! Thanks. I always wondered about that big sling thing.

V

On Jul 3, 11:45*am, Wayne Boatwright >
wrote:
> On Fri 03 Jul 2009 05:31:28a, Becca told us...
>
> > Thanks for the recipe, I will make it today. *My brother loves pecans,
> > so I may make a pecan pie today, but I was in the mood for a lemon ice
> > box pie. *Decisions, decisions.
>
> > Becca
>
> You're welcome, Becca. *You certainly couldn't go wrong with any of those
> pies! *I've seen a couple of recipes over the years that were similar to the
> recipe I posted, but called for 1 cup of coconut and 1 cup of coarsely
> chopped pecans, so there's another thought.
>
> Could you post your recipe for the lemon ice box pie? *I'd love to have it. *
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> ------------------------------------------------------------------------
> * * * There is a lot more juice in grapefruit than meets the eye. * * *
> * * * * * * * * * * * * * * ~Author Unknown * * * * * * * * * * * * * *

I'd like to see Becca's Lemon Ice Box Pie recipe too. THis one is the
only one I have made - it's from Fannie Flagg's "Original Whistle Stop
Cafe Cookbook" (Think "Fried Green Tomatoes" )

Lemon Ice Box Pie

In a 9 inch piepan, make an unbaked crust with 1 1/2 cups vanilla
wafers and half a stick of melted butter.
In a large mixing bowl, beat 8 oz of cream cheese until fluffy.
Gradually beat in: 14 oz can of sweetened condensed milk, one can
frozen lemonade concentrate (thawed), Add a few drops of yellow food
coloring (optional). Fold in one 4 oz container of Cool Whip. Pour
into crust. Chill 4 hours or until set. Garnish with whipped cream or
more Cool Whip.

It wasn't scratch lemon meringue pie, but It was very good!
Lynn in Fargo
Happy Fourth!

Michael Kuettner wrote:
> Wayne Boatwright wrote:
>> On Fri 03 Jul 2009 08:48:18a, Michel Boucher told us...
>>
>>> Wayne Boatwright > wrote in
>>> 5.250:
>>>
>>>> Stouffer's French Coconut Pie
>>> To my knowledge, no coconuts are grown in France.
>>>
>>>> :->
>> And you would certainly be right but they have a long history of use in
>> Europe. Obviously imported.
>
> Yes. And since they are very hard to crack open, a special device was
> invented for that purpose - the Trebuchet. With this machine you
> threw the coconuts against castle walls to crack them open.
> Later, some benighted soul added boulders to the mix to grind the coconuts
> upon impact. This led to some destroyed castles, which caused the machine
> to be forbidden.
> This in turn prompted the invention of black powder, dynamite and finally -
> C4 (C4 means coconut-opener 4).
> From : A short and nutty history, by A. Nonymous, Whacky Press
>
> Cheers,
>
> Michael Kuettner

The history of man and coconut goes back a long way. Ever since early
man first got his skull cracked open by a falling coconut while sitting
under a tree, we've been trying to return the favor. Thanks to
progressive countries like Iran and North Korea, we may soon see ways to
open those little buggers faster and on a larger scale than could be
imagined by even Alfred Nobel - inventor of the first practical
high-speed coconut opener and is often thought to be the real inventor
of coconut in a can.

From : Nuclear Exchanges: Fears Unwarranted?, A. E. Newman, French Press

:-)

Michel Boucher wrote:
> Wayne Boatwright > wrote in
> 5.250:
>
>> Stouffer's French Coconut Pie
>
> To my knowledge, no coconuts are grown in France.
>
>> :->
>



Tahiti?

gloria p

"Michael Kuettner" > wrote in news:h2letv$75p$1
@news.eternal-september.org:

> Yes. And since they are very hard to crack open, a special device was
> invented for that purpose - the Trebuchet.

The ones brought over by African swallows were used to simulate the noise
of horse hooves by poor English monarchs.

--
Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

Gloria P > wrote in news:7b74f6F22j5b6U1
@mid.individual.net:

>> To my knowledge, no coconuts are grown in France.
>
> Tahiti?

Tahiti is a collectivité d'outre-mer, not a département.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

"Michel Boucher" > wrote in message
...
> "Michael Kuettner" > wrote in news:h2letv$75p$1
> @news.eternal-september.org:
>
>> Yes. And since they are very hard to crack open, a special device was
>> invented for that purpose - the Trebuchet.
>
> The ones brought over by African swallows were used to simulate the noise
> of horse hooves by poor English monarchs.

BIG chortle for what may well be the best line of the year!

Felice

Felice wrote:
> "Michel Boucher" > wrote

>> "Michael Kuettner" > wrote

>>> Yes. And since they are very hard to crack open, a special device
>>> was invented for that purpose - the Trebuchet.
>>
>> The ones brought over by African swallows were used to simulate the
>> noise of horse hooves by poor English monarchs.
>
> BIG chortle for what may well be the best line of the year!

A swallow can't carry a coconut!

nancy

Wayne Boatwright wrote:
> You're welcome, Becca. You certainly couldn't go wrong with any of those
> pies! I've seen a couple of recipes over the years that were similar to the
> recipe I posted, but called for 1 cup of coconut and 1 cup of coarsely
> chopped pecans, so there's another thought.
>
> Could you post your recipe for the lemon ice box pie? I'd love to have it.

This afternoon I baked the Stouffer's French Coconut Pie. The pie
wiiggled a little in the middle, but I thought it would tighten up as it
sat and cooled. One hour later, the pie was still a little jiggly in
the center, so I put it in the microwave for 60 seconds. Like a
miracle, it came out with the middle nice and firmed up. Do you think
this did any harm to the pie? I never nuked a pie before. lol Next
time, I will leave it in the oven 5-10 minutes longer (I will post the
photos on Facebook). The pecan pie came out fine.

This is the Lemon Ice Box Pie I was going to make:

http://www.epicurious.com/recipes/fo...Box-Pie-109558


Thanks for posting the recipe Wayne, I will let you know everyone's
reaction. My sister loves coconut, which is why I chose to make that
pie, instead of the lemon.


Becca

"Nancy Young" > wrote in news:Ylv3m.17903$n8.9911
@newsfe10.ams2:

>>> The ones brought over by African swallows were used to simulate the
>>> noise of horse hooves by poor English monarchs.
>>
>> BIG chortle for what may well be the best line of the year!
>
> A swallow can't carry a coconut!

An African swallow can.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

Lynn from Fargo Ografmorffig wrote:
> On Jul 3, 11:45 am, Wayne Boatwright >
> wrote:
>
>> On Fri 03 Jul 2009 05:31:28a, Becca told us...
>>
>>
>>> Thanks for the recipe, I will make it today. My brother loves pecans,
>>> so I may make a pecan pie today, but I was in the mood for a lemon ice
>>> box pie. Decisions, decisions.
>>>
>>> Becca
>>>
>> You're welcome, Becca. You certainly couldn't go wrong with any of those
>> pies! I've seen a couple of recipes over the years that were similar to the
>> recipe I posted, but called for 1 cup of coconut and 1 cup of coarsely
>> chopped pecans, so there's another thought.
>>
>> Could you post your recipe for the lemon ice box pie? I'd love to have it.
>>
>> --
>> Wayne Boatwright
>> ------------------------------------------------------------------------
>> There is a lot more juice in grapefruit than meets the eye.
>> ~Author Unknown
>>
>
> I'd like to see Becca's Lemon Ice Box Pie recipe too. THis one is the
> only one I have made - it's from Fannie Flagg's "Original Whistle Stop
> Cafe Cookbook" (Think "Fried Green Tomatoes" )
>
> Lemon Ice Box Pie
>
> In a 9 inch piepan, make an unbaked crust with 1 1/2 cups vanilla
> wafers and half a stick of melted butter.
> In a large mixing bowl, beat 8 oz of cream cheese until fluffy.
> Gradually beat in: 14 oz can of sweetened condensed milk, one can
> frozen lemonade concentrate (thawed), Add a few drops of yellow food
> coloring (optional). Fold in one 4 oz container of Cool Whip. Pour
> into crust. Chill 4 hours or until set. Garnish with whipped cream or
> more Cool Whip.
>
> It wasn't scratch lemon meringue pie, but It was very good!
> Lynn in Fargo
> Happy Fourth!
>

Lynn, I have made this pie before and you are right, it is surprisingly
good. I was told to put the pie in the freezer. Before you eat the
pie, allow it sit at room temperature for maybe 30 minutes. I think we
discussed this before. I am feeling deja vu all of a sudden. lol


Becca

"Nancy Young" > wrote in message
...
> Felice wrote:
>> "Michel Boucher" > wrote
>
>>> "Michael Kuettner" > wrote
>
>>>> Yes. And since they are very hard to crack open, a special device
>>>> was invented for that purpose - the Trebuchet.
>>>
>>> The ones brought over by African swallows were used to simulate the
>>> noise of horse hooves by poor English monarchs.
>>
>> BIG chortle for what may well be the best line of the year!
>
> A swallow can't carry a coconut!
>
> nancy

Well, maybe not ONE swallow ...

Felice

On Fri 03 Jul 2009 03:33:39p, Becca told us...

> Wayne Boatwright wrote:
>> You're welcome, Becca. You certainly couldn't go wrong with any of
>> those pies! I've seen a couple of recipes over the years that were
>> similar to the recipe I posted, but called for 1 cup of coconut and 1
>> cup of coarsely chopped pecans, so there's another thought.
>>
>> Could you post your recipe for the lemon ice box pie? I'd love to have
>> it.
>
> This afternoon I baked the Stouffer's French Coconut Pie. The pie
> wiiggled a little in the middle, but I thought it would tighten up as it
> sat and cooled. One hour later, the pie was still a little jiggly in
> the center, so I put it in the microwave for 60 seconds. Like a
> miracle, it came out with the middle nice and firmed up. Do you think
> this did any harm to the pie? I never nuked a pie before. lol Next
> time, I will leave it in the oven 5-10 minutes longer (I will post the
> photos on Facebook). The pecan pie came out fine.

Becaa, I'm sure it will be fine. It just needed aa bit more time for the
eggs to completely coagulate. A minute in the microwave certainly wouldn't
have hurt it. Hope everyone enjoys it!

> This is the Lemon Ice Box Pie I was going to make:
>
> http://www.epicurious.com/recipes/fo...n-Ice-Box-Pie-
> 109558

Aha! I've eaten that very pie at Serendipity! Delicious! I'm very happy
to have the recipe, Becca. Thank you!

> Thanks for posting the recipe Wayne, I will let you know everyone's
> reaction. My sister loves coconut, which is why I chose to make that
> pie, instead of the lemon.

You're most welcome. Bon Appetit!



--
Wayne Boatwright
------------------------------------------------------------------------
Dinner, a time when . . . one should eat wisely but not too well,
and talk well but not too wisely. ~W. Somerset Maugham

"Felice" > wrote in -
september.org:

>> A swallow can't carry a coconut!
>
> Well, maybe not ONE swallow ...

Beg to differ:

1st soldier with a keen interest in birds: Who goes there?
King Arthur: It is I, Arthur, son of Uther Pendragon, from the castle of
Camelot. King of the Britons, defeater of the Saxons, Sovereign of all
England!
1st soldier with a keen interest in birds: Pull the other one!
King Arthur: I am, and this is my trusty servant Patsy. We have ridden
the length and breadth of the land in search of knights who will join me
in my court at Camelot. I must speak with your lord and master.
1st soldier with a keen interest in birds: What? Ridden on a horse?
King Arthur: Yes!
1st soldier with a keen interest in birds: You're using coconuts!
King Arthur: What?
1st soldier with a keen interest in birds: You've got two empty halves of
coconut and you're bangin' 'em together.
King Arthur: So? We have ridden since the snows of winter covered this
land, through the kingdom of Mercia, through...
1st soldier with a keen interest in birds: Where'd you get the coconuts?
King Arthur: We found them.
1st soldier with a keen interest in birds: Found them? In Mercia? The
coconut's tropical!
King Arthur: What do you mean?
1st soldier with a keen interest in birds: Well, this is a temperate zone
King Arthur: The swallow may fly south with the sun or the house martin
or the plover may seek warmer climes in winter, yet these are not
strangers to our land?
1st soldier with a keen interest in birds: Are you suggesting coconuts
migrate?
King Arthur: Not at all. They could be carried.
1st soldier with a keen interest in birds: What? A swallow carrying a
coconut?
King Arthur: It could grip it by the husk!
1st soldier with a keen interest in birds: It's not a question of where
he grips it! It's a simple question of weight ratios! A five ounce bird
could not carry a one pound coconut.
King Arthur: Well, it doesn't matter. Will you go and tell your master
that Arthur from the Court of Camelot is here?
1st soldier with a keen interest in birds: Listen. In order to maintain
air-speed velocity, a swallow needs to beat its wings forty-three times
every second, right?
King Arthur: Please!
1st soldier with a keen interest in birds: Am I right?
King Arthur: I'm not interested!
Second Swallow-Savvy Guard: It could be carried by an African swallow.
King Arthur: Will you ask your master if he wants to join my court at
Camelot?
1st soldier with a keen interest in birds: Oh yeah, an African swallow,
maybe, but not a European swallow. That's my point.
Second Swallow-Savvy Guard: But then the African swallow's not
migratory...

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

"Michel Boucher" > wrote in message
...
> "Felice" > wrote in -
> september.org:
>
>>> A swallow can't carry a coconut!
>>
>> Well, maybe not ONE swallow ...
>
> Beg to differ:

Interrupting here to say "Thank you from a longtime Python fan!" I have
(and, on occasion, wear) their "I'm Not Dead Yet" button, which my
granddaughter bought for me when we went to see the show in Boston a while
back.

And now back to our regular programming:

> 1st soldier with a keen interest in birds: Who goes there?
> King Arthur: It is I, Arthur, son of Uther Pendragon, from the castle of
> Camelot. King of the Britons, defeater of the Saxons, Sovereign of all
> England!
> 1st soldier with a keen interest in birds: Pull the other one!
> King Arthur: I am, and this is my trusty servant Patsy. We have ridden
> the length and breadth of the land in search of knights who will join me
> in my court at Camelot. I must speak with your lord and master.
> 1st soldier with a keen interest in birds: What? Ridden on a horse?
> King Arthur: Yes!
> 1st soldier with a keen interest in birds: You're using coconuts!
> King Arthur: What?
> 1st soldier with a keen interest in birds: You've got two empty halves of
> coconut and you're bangin' 'em together.
> King Arthur: So? We have ridden since the snows of winter covered this
> land, through the kingdom of Mercia, through...
> 1st soldier with a keen interest in birds: Where'd you get the coconuts?
> King Arthur: We found them.
> 1st soldier with a keen interest in birds: Found them? In Mercia? The
> coconut's tropical!
> King Arthur: What do you mean?
> 1st soldier with a keen interest in birds: Well, this is a temperate zone
> King Arthur: The swallow may fly south with the sun or the house martin
> or the plover may seek warmer climes in winter, yet these are not
> strangers to our land?
> 1st soldier with a keen interest in birds: Are you suggesting coconuts
> migrate?
> King Arthur: Not at all. They could be carried.
> 1st soldier with a keen interest in birds: What? A swallow carrying a
> coconut?
> King Arthur: It could grip it by the husk!
> 1st soldier with a keen interest in birds: It's not a question of where
> he grips it! It's a simple question of weight ratios! A five ounce bird
> could not carry a one pound coconut.
> King Arthur: Well, it doesn't matter. Will you go and tell your master
> that Arthur from the Court of Camelot is here?
> 1st soldier with a keen interest in birds: Listen. In order to maintain
> air-speed velocity, a swallow needs to beat its wings forty-three times
> every second, right?
> King Arthur: Please!
> 1st soldier with a keen interest in birds: Am I right?
> King Arthur: I'm not interested!
> Second Swallow-Savvy Guard: It could be carried by an African swallow.
> King Arthur: Will you ask your master if he wants to join my court at
> Camelot?
> 1st soldier with a keen interest in birds: Oh yeah, an African swallow,
> maybe, but not a European swallow. That's my point.
> Second Swallow-Savvy Guard: But then the African swallow's not
> migratory...

Felice

"Felice" > wrote in -
september.org:

> their "I'm Not Dead Yet" button

A few weeks ago we went to hear my cousin who was featured barytone in a
performance of Fauré's Requiem and Dubois Messe de la délivrance. All of a
sudden I realized why the Pie Jesu in Fauré's Requiem was so familiar:

http://www.youtube.com/watch?v=gRB45Jv6lW8

(following up on I'm not dead yet)

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

On Sat, 04 Jul 2009 08:43:23 -0500, Michel Boucher
> wrote:

>"Felice" > wrote in -
>september.org:
>
>>> A swallow can't carry a coconut!
>>
>> Well, maybe not ONE swallow ...
>
>Beg to differ:
>
>1st soldier with a keen interest in birds: Who goes there?
>King Arthur: It is I, Arthur, son of Uther Pendragon, from the castle of
>Camelot. King of the Britons, defeater of the Saxons, Sovereign of all
>England!
>1st soldier with a keen interest in birds: Pull the other one!
>King Arthur: I am, and this is my trusty servant Patsy. We have ridden
>the length and breadth of the land in search of knights who will join me
>in my court at Camelot. I must speak with your lord and master.
>1st soldier with a keen interest in birds: What? Ridden on a horse?
>King Arthur: Yes!
>1st soldier with a keen interest in birds: You're using coconuts!
>King Arthur: What?
>1st soldier with a keen interest in birds: You've got two empty halves of
>coconut and you're bangin' 'em together.
>King Arthur: So? We have ridden since the snows of winter covered this
>land, through the kingdom of Mercia, through...
>1st soldier with a keen interest in birds: Where'd you get the coconuts?
>King Arthur: We found them.
>1st soldier with a keen interest in birds: Found them? In Mercia? The
>coconut's tropical!
>King Arthur: What do you mean?
>1st soldier with a keen interest in birds: Well, this is a temperate zone
>King Arthur: The swallow may fly south with the sun or the house martin
>or the plover may seek warmer climes in winter, yet these are not
>strangers to our land?
>1st soldier with a keen interest in birds: Are you suggesting coconuts
>migrate?
>King Arthur: Not at all. They could be carried.
>1st soldier with a keen interest in birds: What? A swallow carrying a
>coconut?
>King Arthur: It could grip it by the husk!
>1st soldier with a keen interest in birds: It's not a question of where
>he grips it! It's a simple question of weight ratios! A five ounce bird
>could not carry a one pound coconut.
>King Arthur: Well, it doesn't matter. Will you go and tell your master
>that Arthur from the Court of Camelot is here?
>1st soldier with a keen interest in birds: Listen. In order to maintain
>air-speed velocity, a swallow needs to beat its wings forty-three times
>every second, right?
>King Arthur: Please!
>1st soldier with a keen interest in birds: Am I right?
>King Arthur: I'm not interested!
>Second Swallow-Savvy Guard: It could be carried by an African swallow.
>King Arthur: Will you ask your master if he wants to join my court at
>Camelot?
>1st soldier with a keen interest in birds: Oh yeah, an African swallow,
>maybe, but not a European swallow. That's my point.
>Second Swallow-Savvy Guard: But then the African swallow's not
>migratory...


ROFSUL!

Thanks.

V

"Michel Boucher" > wrote in message
...
> "Felice" > wrote in -
> september.org:
>
>> their "I'm Not Dead Yet" button
>
> A few weeks ago we went to hear my cousin who was featured barytone in a
> performance of Fauré's Requiem and Dubois Messe de la délivrance. All of
> a
> sudden I realized why the Pie Jesu in Fauré's Requiem was so familiar:
>
> http://www.youtube.com/watch?v=gRB45Jv6lW8
>
> (following up on I'm not dead yet)

Oh, yes! And I'd never seen/heard the Black Knights bit in German. Great!

Felice

Felice wrote:

> Interrupting here to say "Thank you from a longtime Python fan!" I
> have (and, on occasion, wear) their "I'm Not Dead Yet" button, which
> my granddaughter bought for me when we went to see the show in Boston
> a while back.

Hilarious! Bring outcher dead! It's amazing how often that line
comes in handy. (laugh) And I don't think I've completed a
landscaping project where We shall find a shrubbery! doesn't come
to mind.

I have to see that again.

nancy

"Michel Boucher" > wrote in message
...
> "Nancy Young" > wrote in news:Ylv3m.17903$n8.9911
> @newsfe10.ams2:
>
>>>> The ones brought over by African swallows were used to simulate the
>>>> noise of horse hooves by poor English monarchs.
>>>
>>> BIG chortle for what may well be the best line of the year!
>>
>> A swallow can't carry a coconut!
>
> An African swallow can.
>

I find that difficult to swallow!

Graham