Dawn Wells was an American actress best known for her role as Mary Ann Summers on the classic television show Gilligan's Island. Born on October 18, 1938, in Reno, Nevada, Wells had a successful acting career that spanned several decades. Her portrayal of the sweet and wholesome Mary Ann endeared her to audiences around the world. Sadly, Dawn Wells passed away on December 30, 2020, leaving behind a legacy of timeless entertainment.
Dawn Wells “Mary Ann” of Gilligan Island contributed this recipe to my “I Can’t Believe I 8 the Whole Thing” WFLA channel 8 cookbooks.
COURSE: Dessert
MAKES 6 to 8 servings
EQUIPMENT: 3-quart saucepan and double boiler, 3-quart mixing bowl, electric mixer.
INGREDIENTS:
- 3 egg yokes
- Dash of salt
- ¾ cup sugar
- 3 cups milk
- 2 tablespoons butter, softened at room temperature
- ½ cup cornstarch
- 2 to 3 tablespoons water
- 1 cup shredded coconut
- ½ teaspoon vanilla extract
- 1 baked 9- or 10-inch pie shell
Meringue:
- 3 Egg Whites
- 1/4 tsp. Cream of Tartar
- 6 Tbsp. Sugar
In the top of the double boiler when the water begins to simmer over medium heat 275ᵒF, beat the egg yolks and salt until frothy. Add the sugar, milk, and butter. Mix well. When the bottom pan begins to boil whisk in the cornstarch with a water (a tablespoon at a time). Cook until thick, whisking constantly. Add the coconut and vanilla and mix well. Pour the filling into the baked pie shell and set aside.
Preheat the oven to 375ᵒF.
In the mixing bowl, beat the egg white (adding a small amount of cream of tartar and sugar at a time) to stiff peaks. Spread meringue over pie. Garnish with coconut. Bake for 8 - 10 minutes until lightly browned.
Dawn Wells “Mary Ann” of Gilligan Island contributed this recipe to my “I Can’t Believe I 8 the Whole Thing” WFLA channel 8 cookbooks.
COURSE: Dessert
MAKES 6 to 8 servings
EQUIPMENT: 3-quart saucepan and double boiler, 3-quart mixing bowl, electric mixer.
INGREDIENTS:
- 3 egg yokes
- Dash of salt
- ¾ cup sugar
- 3 cups milk
- 2 tablespoons butter, softened at room temperature
- ½ cup cornstarch
- 2 to 3 tablespoons water
- 1 cup shredded coconut
- ½ teaspoon vanilla extract
- 1 baked 9- or 10-inch pie shell
Meringue:
- 3 Egg Whites
- 1/4 tsp. Cream of Tartar
- 6 Tbsp. Sugar
In the top of the double boiler when the water begins to simmer over medium heat 275ᵒF, beat the egg yolks and salt until frothy. Add the sugar, milk, and butter. Mix well. When the bottom pan begins to boil whisk in the cornstarch with a water (a tablespoon at a time). Cook until thick, whisking constantly. Add the coconut and vanilla and mix well. Pour the filling into the baked pie shell and set aside.
Preheat the oven to 375ᵒF.
In the mixing bowl, beat the egg white (adding a small amount of cream of tartar and sugar at a time) to stiff peaks. Spread meringue over pie. Garnish with coconut. Bake for 8 - 10 minutes until lightly browned.