Coconut Pie
From Shallowford cookery, 1951
Mrs. Edd Anderson
Presented as published in 1951. 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 Shallowford cookery (1951) by Marie Koury, page 25. The excerpt below is the record exactly as published.
Coconut Pie 2 cups sugar 1 can coconut 3 whole eggs %, 1b. butter or eecup ami lk margarine 3. tablespoons flour 1 teaspoon vanilla Melt butter and cream with sugar. Add beaten eggs, flour, coconut and milk. Add vanilla last. Pour into two 8" unbaked pie shells. Bake at 375 degrees for 30-35 minutes or until done. Mrs gud ioalic Us Ley, Pastry For Two Pie Crusts 15 cups flour 1/3 \ cup Crisco % teaspoon baking 1/3 cup cold water powder % teaspoon salt Sift dry ingredients together, cut Crisco into dry mixture, add water and roll thin. Mrs. Charles G. Harris Quick Lemon Fluff Pie can frozen lemonade (small can) can Eagle Brand Milk carton of Cool Whip (10 oz. size) graham cracker crust Pere Combine ingredients and pour in shell. Chill and serve. Mrs. Frances Chapman 95 Southern Sweet Chocolate Pie 1 package (4 oz.) Baker's 2 eggs German sweet chocolate 1 teaspoon vanilla % cup butter or margarine
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