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Willey's Farm B&B
5 Red Barn Rd
Essex Junction, VT 05452
Vermont...what do people think of when they think of that small state tucked into the Northeastern part of our country? Probably beautiful green mountains, farms dotting the countryside, cows grazing lazily in rural places, and of course long, cold winters with lots of beautiful glistening white snow. Most of us who are lucky enough to live here love Vermont. I've lived here 44 years, but I will never be a real Vermonter. I married a Vermonter, I have children and grandchildren who are real Vermonters, but somehow you can't earn that title; you have to be born into it.
So what does all this have to do with the recipe that follows? Vermonters love pies, they really do. I have learned over the many years how to please my family with a variety of pies. On Christmas Eve, when the snow lies thick on the roads and the family all gathers in the warm glow of the hearth-fire, gifts yet to be opened adorn the bright corner next to the beautifully decorated tree. Dinner is always the same. The roast beef, the Yorkshire pudding, the twice-baked potatoes, the winter squash, the creamed onions, homemade cinnamon rolls, and the breathtaking grand finale dessert that brings cheers from all who have gathered, the coconut cream pie that resembles a snow-covered Vermont mountain! ... Lynn Willey, Innkeeper
Soften gelatin in 1/2 cup milk. Heat remaining 2-1/2 cups milk in double boiler. Add milk slowly to egg yolks, beating with wire whisk, then add 1 cup sugar and the salt. Cook in double boiler until mixture coats spoon. Stir in gelatin. Chill until it congeals and mounds softly. Add vanilla.
Meanwhile, beat egg whites until stiff and fold into chilled mixture. Beat cream and fold into chilled mixture. Spread coconut on a cookie sheet and brown in a 350-degree oven for a few minutes and sprinkle on pie. Chill in refrigerator until firm for several hours or even overnight.
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