Coconut Custard Pie
From Quaker recipes, 1954
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 50. The excerpt below is the record exactly as published.
COCONUT CUSTARD PIE 4 ounces (about 1 cup) 2 eggs coconut, grated 2 tablespoons butter 12 cup sugar 4 teaspoon salt 1 cup milk Put grated coconut in pie crust, pour milk, beaten egg and salt over it. Put butter on top and bake until set and brown on top. VERA BARKER (Mrs. Luther) COCONUT CUSTARD PIE 1 coconut, grated 4 tablespoons grated bread 2 cups sugar crumbs 4 eggs beaten separately Butter size of egg
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