Cocoanut Cream Pie

Ingredients

• Prepare and bake a 9" pie shell.
• Combine 1/2 cup sugar
• 1/2 tsp. salt
• 3 Tbsp. cornstarch
• 2-1/2 cups milk
• Add 1 Tbsp, butter
• 1) tsp. vanilla
• 1/2 cup cocoanut

Method

1. 1

   Combine sugar, salt, cornstarch with milk.

2. 2

   Cook over low heat until thickened, stirring continually.

3. 3

   Cool before adding beaten egg yolks.

4. 4

   Stir well and continue cooking over low heat for 5 minutes.

5. 5

   Add butter and vanilla and cocoanut.

6. 6

   Stir to mix well.

7. 7

   Pour into baked pie shell.

8. 8

   Top with meringue made with egg whites and cream of tartar.

9. 9

   Bake at 325 degrees for 15 minutes, or until browned.

10. 10

    Cool before serving.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 41. The excerpt below is the record exactly as published.

COCOANUT CREAM PIE Prepare and bake a 9" pie shell. Combine 1/2 cup sugar, 1/2 tsp. salt, - 3 Tbsp. cornstarch with 2-1/2 cups milk. Cook over low heat until thickened, stir- ring continually. Cool before adding 3 beaten egg yolks. Stir well and continue cooking over low heat for 5 minutes. Add 1 Tbsp, butter and 1) tsp. vanilla

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