Cocoanut Chocolate Pie

Ingredients

• 6 tablespoons flour
• 2 egg yolks, slightly beaten
• 1/2 cup sugar
• 1 cup of shredded cocoanut

Method

1. 1

   Instructions not provided in the text.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 57. The excerpt below is the record exactly as published.

/2 cup sugar V± cup lemon juice 1/8 teaspoon, salt 1 teaspoon grated lemon rind Pastry shell 3 egg whites Beat egg yolks. Add lemon juice and grated rind, cook slowly until rather thick. Cool mixture and fold in egg whites, beaten stiff with sugar and salt. Pour into baked pastry shell. Bake 30 minutes at 325 F. Mrs. Osborne T. Snow CHESS PIES 12 egg yolks 1 pound white sugar % pound of butter (wash out 1 teaspoon nutmeg salt Beat eggs, add sugar and beat well. Add butter and beat until light and fluffy. Add nutmeg. Bake at 250 degrees F. H. This will make 24 little individual pies. They are delicious. Out of my Auntie's cook book dated 1874. Mrs. M. T. Owen 9-INCH VANILLA CREAM PIE 2/3 cup sugar 2 2/3 cup milk 2/3 tsp. salt 3 egg yolks 2 2/3 tbsps. cornstarch 2/3 tbsps. butter 1 1/3 tbsps. flour 1 1/3 tsp. vanilla Mix sugar, salt and cornstarch and flour in top of double boiler. Stir in milk. Bring to boil over low heat and boil 3 minutes stirring constantly. Remove from heat. Stir a little of the hot mixture into slightly beaten egg yolks, then blend into hot mixture. Place over boiling water and cook 10 minutes stirring occasionally. Blend in vanilla. Pour into cooled baked pie shell. Mrs .C. H. Thornton MILK CUSTARD 4 eci'irs 3 tablespoons of flour 1 cup sugar V2 teaspoon baking powder 3 cups of milk Flavor with nutmeg 3 teaspoons of butter Bake in two crust Recipe of Mrs. A. J. Tilley Mother of Mrs. W. C. Slate BROWN SUGAR PIE 1 pound of brown sugar 2 eggs, (whole) V-l pound of butter Cream together two whole eggs, mix thoroughly and pour into crust. Bake. Mrs. G. A. Palmer 102 CRUSTY PEACH COBBLER 3 cups of sliced peaches (fresh) 3 teaspoons baking powder ^4 cup of sugar 1 tablespoon sugar 1 teaspoon grated lemon peel y2 cup shortening 1 teaspoon almond extract y2 cup of milk 1 tablespoon lemon juice 1 well beaten egg l1/} cups enriched emergency flour 2 tablespoons sugar V2 teaspoon salt Arrange peaches in greased, 8-inch square pan. Sprinkle with mixture of y± cup sugar, almond extract, lemon juice and lemon peel. Heat in oven while preparing shortcake. Sift together flour, salt, baking powder and 1 teaspoon sugar. Cut in the shortening until mixture is like coarse crumbs. Add milk and eggs at once. Stir until flour is moistened. Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake in hot oven (400 degrees) for 40 minutes. Serves 6 people. Mrs. C. 1. Scruggs PECAN PIES 3 cups light brown sugar 3 eggs % cup melted butter 1 teaspoon vanilla "% eup sweet milk 3 tablespoons flour Beat eggs. Add sugar. Beat well. Add flour then melted but- ter, milk and flavoring. Pour in shell. Top with pecans. Mrs. Alvah Sides BUTTERMILK CUSTARD V2 pint fresh buttermilk % cup of sugar 1 egg Piece of butter size of walnut 4V> teaspoon flour Beat eggs and sugar together. Add flour and butter creamed and buttermilk. Flavor with lemon. Bake in pie pastry. Very old recipe. Mrs. Roy Bttrdette, Jr. COCOANUT CHOCOLATE PIE 6 tablespoons flour 2 egg yolks, slightly beaten % cup sugar 1 cup of shredded cocoanut

Cook this with the app: pantry check, scaling, and the assistant.