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By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 7:38pm
Line two medium-sized pie-tins with rich pastry and bake.
For the custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of milk.
Cook all together, then add 1 tablespoonful of corn starch and one of flour (moistened with a little cold water before adding). Cook all together until the mixture thickens. Flavor with one teaspoonful of vanilla. Allow the mixture to cool.
Grate one good-sized cocoanut, mix half of it with the custard and fill into the two crusts. Spread over the tops of the two pies the stiffly beaten whites of the three eggs to which you have added a small quantity of sugar. Over this sprinkle the remaining half of the grated cocoanut, stand in the oven a few minutes, until top of pie is lightly browned.

MARY’S COCOANUT CUSTARD PIE was last modified: by

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