Coconut Custard Pie

Ingredients

• 0.25 cup sugar
• 1 cup scalded milk
• 4 teaspoons flour
• 3 eggs, separated
• 1 medium sized coconut, grated
• 1 tablespoon butter
• 1 teaspoon vanilla

Method

1. 1

   Mix sugar and flour.

2. 2

   Add scalded milk and cook in top of double boiler until thick.

3. 3

   Add beaten egg yolks and cook until custard consistency.

4. 4

   Add butter and stir until melted.

5. 5

   Remove from stove.

6. 6

   Add vanilla and grated coconut after about five minutes.

7. 7

   Pour into cooked pastry shell.

8. 8

   Top with meringue and place in oven 350° to brown.

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 Cream butter, sugar and egg yolks well. Add coconut milk and bread crumbs. Mix well. Add stiffly beaten egg whites. Bake on pastry. Will make two pies. Miss HARRIET TOMLINSON EGG CUSTARD 4 eggs 2% cups milk Y cup sugar 1 teaspoon vanilla Y2 teaspoon salt Grated nutmeg Beat eggs slightly, add sugar and salt. Add milk and vanilla. Pour into unbaked pie shell and sprinkle with nutmeg. Bake 35 minutes in 425° oven. VERA F. BARKER (Mrs. Luther) 132 PIES COCONUT CUSTARD PIE ¥4 cup sugar 1 cup scalded milk 4 teaspoons flour 3 eggs, separated 1 medium sized coconut, 1 tablespoon butter

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