Cocoanut Cream Pie

Ingredients

• 3 eggs separated
• 2 cups milk
• 1 cup sugar
• Pinch salt
• 2 tbsp. butter
• 2 tsp. vanilla

Method

1. 1

   Beat egg yolks thoroughly.

2. 2

   Add milk and beat again.

3. 3

   Mix salt, flour, and sugar together.

4. 4

   Add to egg mixture and cook in double boiler until thick, stirring constantly.

5. 5

   Add butter.

6. 6

   Cool, flavor, and pour into baked pie shell.

7. 7

   Cover with stiffly beaten egg whites to which 6 tablespoons sugar has been added.

8. 8

   Brown in a slow (300 degrees) oven.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 13. The excerpt below is the record exactly as published.

Pinch salt % ¢. cocoanut _ Separate eggs. Cook sugar, cornstarch, egg yolks, milk and butter (stir- ring constantly) until thick. Add flavoring and cocoanut. Pour into baked pie shell. Cover with meringue made from 2 egg whites, 4 tbsp. sugar, pinch of baking powder. Mrs. Geo. Stamey, Pigeon Valley Grange LEMON PIE 1 cup sugar 1% cups milk 2 heaping tablespoons flour butter size of walnut 3 eggs juice of 2 lemons Cook in double boiler. Let cool before adding lemon juice. Pour on baked pie shell. Add meringue. Virginia Perkinson, Hester Grange LEMON PIE 1 lemon 2% tbsp. flour 1c. sweet milk PetOsp OU ULLeT 4 eggs Save out whites of 3 eggs for Meringue. Use 1 tbsp. of sugar for each egg white. Mix and pour in pie crust and cook slowly. Makes 2 pies. Mrs. C. S. Allen, Hester Grange BUTTERSCOTCH PIE 1 cup brown sugar 2 tablespoons butter 2 tablespoons flour 2 egg yolks 1 cup milk Cream brown sugar and butter in top of double boiler. Mix in flour - until smooth. Add egg yolks, beaten and milk. Cook until thick over double- boiler. Put in baked pie shell. Make meringue out of the two egg whites beaten stiff with six tablespoons (level) sugar added. Spread on ple and brown in oven. Mildred Fleming, Hester Grange 23 BUTTERSCOTCH PIE 1% c. brown sugar 3 tbsp. butter 1% c. milk % tsp. salt 6 tbsp. flour 3 egg yolks 1 tsp. vanilla Heat milk until boiling point. Mix the sugar, flour and salt together. Add to milk and stir. Cook over low heat until thick stirring constantly. Add egg yolks beaten and butter. Cook 2 min. longer. Cool, add vanilla and pour into baked pie shell top with meringue. Brown in oven. MERINGUE 3 egg whites 3 tbsp. cold water 9 tbsp. sugar Add water to eggs and beat eggs until stiff but not dry. Add 3 tbsp. sugar and beat. This makes a meringue that is not tough and one that does not fall. Hattie Meadows, Stem Grange COCOANUT CREAM PIE 3 egs separated eHOS Diy LOLA 2 C2 Milk 1c. sugar ISD AeSOLT 2 tosp. “dutter, 2 tsp. vanilla Beat egg yolks thoroughly. Add milk and beat again. Mix salt, flour and sugar together. Add to egg mixture and cook in double boiler until thick stirring constantly. Add butter. Cool, flavor and pour into baked pie shell. Cover with stiffly beaten egg whites to which 6 tsbp. sugar has been added. Brown in a slow (800 degrees) oven. Makes 1 9-in. pie. Drudie Porter, Clemmons Grange TAFFY TARTS 1 cup brown sugar 1 tablespoon water 1 tablespoon butter 1 egg 1 teaspoon vanilla Beat eggs and sugar until mixed but not too fluffy. Add other in- gredients and bake in tarts. Mrs. J. C. Barber, Barber Grange CHOCOLATE PIE 1 pie shell (baked) 4 tbsp. cocoa TGs IL 3 tbsp. cornstarch % tsp. salt 2 eggs (separated) 1 square bitter chocolate or oC, SOKO 1 tsp. vanilla _ Beat egg yolks slightly, add cornstarch to make a paste then add milk. Finally add the melted chocolate and sugar. If cocoa is used mix it thoroughly with the cornstarch before adding the egg and milk. Cook in double boiler. Pour in shell. Cool, then cover with egg whites stiffly beaten to which the 2 tbsp. powdered sugar has been added. Mrs. W. E. Shepherd, Ferguson Grange APPLE PIE 4 to 6 tart apples % teaspoon cinnamon ; Pastry % teaspoon salt % cup sugar 2 tablespoons butter Pare, core, and slice the apples. Line a deep pie pan with pastry, spread a layer of apples over the bottom, sprinkle with a mixture of the sugar, cinnamon, and salt, dot with butter, and repeat until all are used. 24 Add the top sheet of pastry. Bake in a moderately hot oven (400°) for 10 minutes, lower the temperature to more moderate heat (375°), and continue the baking for 30 to 35 minutes, or until the apples are tender and the crust is golden brown. APPLE PIE WITH MELTED CHEESE _ After an apple pie is baked, cover the top with American cheese cut into thin slices or grated, and put in a very moderate oven (300° to 325° F.) until the cheese is melted. Serve at once while the cheese is warm. Hither a freshly baked or a cold pie may be prepared in this way. BH. Ferguson, Ferguson Grange CHERRY Pil 1 pt. pitted cherries Butter size of a walnut 1 c¢. sugar 2 tbsp. minute tapioca Place cherries in unbaked pie shell. Sprinkle on the sugar, dot with butter. Add just enough water to tapioca to make a thin paste, pour evenly over pie. Cover with strip solid crust. Bake in moderate oven (350°) 20 minutes. Mrs. E. L. Bodenheimer, Kernersville Grange LEMON PIE OR TARTS 3 eggs—separated 1 cup sugar

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