Cocoanut Cream Pie Recipe 1 ingredients

To prepare this Cocoanut Cream Pie Recipe 1, first bake the crust for this pie on the bottom of an inverted pie tin. Remove the crust and put it on the inside of the plate. The crust should be pricked before baking, to prevent it from blistering.

2 cups rich milk

1/2 cup shredded cocoanut

1/3 cup sugar

1/4 cup sifted flour

2 eggs

A few grains salt

Cream Pie Filling

Save out one-fourth cup of the milk with which to stir the flour smooth. Steep the cocoanut in the remainder of the milk for one-half hour. Strain out the cocoanut, pressing it well to get out all the goodness. Measure the milk, and if it is less than the original quantity (one and three-fourths cups), add milk to make that amount, and return it to the double boiler. Add the sugar, and reheat. When boiling hot, stir into it the flour, which has been stirred smooth with the one-fourth cup cold milk. Allow the mixture to cook ten minutes. Separate the whites from the yolks of the eggs. Beat the yolks. Stir into them a little of the hot milk mixture, then stir the yolks into the hot mixture. Cook two minutes. Add the salt. Pour into the baked crust. Put a meringue on the pie, made of the whites of the eggs and three tablespoons sugar folded into the stiffly beaten whites. This pie is very good made in a granola crust.