Cocoanut Custard Pie (Tourte au Flan au Coco)

Ingredients

• two cups milk
• two tablespoons cornstarch
• two tablespoons brandy
• three eggs
• one cup chopped cocoanut
• three-quarters cup sugar
• a pinch of salt

Method

1. 1

   Make pie crust and bake until golden brown.

2. 2

   For filling, heat 1.5 cups milk with chopped cocoanut.

3. 3

   Dissolve cornstarch in remaining milk, thicken, add yolks, sugar, brandy, and salt.

4. 4

   Fill baked crust.

5. 5

   Beat egg whites to meringue, cover pie, sprinkle with cocoanut, and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 565. The excerpt below is the record exactly as published.

ocoanut Custard Pie ( Tourte au Flan au Coco) Make pie crust [see recipe: Pie Crust]. Line a pie plate, bake in oven until golden brown, then fill. Filling. Two cups milk, two tablespoons cornstarch, two tablespoons brandy, three eggs, one cup chopped cocoanut, three- quarters cup sugar, a pinch of salt. How to Make the Filling. Put one and a half cups milk on stove, add three tablespoons chopped cocoanut. When hot, dissolve the cornstarch in the other Half cup milk, thicken the milk, add the yolks and the sugar (stirred to a souffle), brandy, and salt. Let come to a boil, fill the baked pie crust. Beat the whites of the eggs to a stiff meringue, add three table¬ spoons sugar, cover the pie, sprinkle with cocoanut. Bake in oven until golden brown. Serve cold as dessert. Custard Cream Pie ( Tourte au Flan a la Creme ) Make a pie crust [see recipe: Pie Crust]. Line a pie plate, bake in oven until golden brown, fill. Filling. Two cups milk, two tablespoons cornstarch, two tablespoons brandy, four eggs, a pinch of salt, three-quarters cup sugar

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