Coconut Pie

Ingredients

• 3 cups flour
• 1 cup lard
• with a tablespoon butter in cup
• % cup cold water
• Butter size of an egg
• 1/2 cup sugar
• 3 yolks of eggs
• 1 cup milk
• 1 cup grated cocoanut
• vanilla

Method

1. 1

   Mix lard and flour, then mix with water.

2. 2

   Roll thin, line pie tins, prick and bake.

3. 3

   For filling, beat sugar and butter, add milk, flour, coconut, and yolks.

4. 4

   Cook in double boiler until thick, add vanilla, pour into crust, and top with whipped cream or meringue.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 52. The excerpt below is the record exactly as published.

1 cup milk. Yolks 3 eggs beaten. 3 tablespoons sugar. |/2 tablespoon cornstarch. 1 tablespoon Hour. Cook until thick and beat until creamy. Put in a baked crust, add meringue and bake. Mrs. S. M. Mears. Cocoatnut Pie. Crust — 3 cups flour, 1 cup lard with a tablespoon butter in cup, salt, % cup cold water. Mix lard and flour with knife, then mix with the water. Don't to.uch it at any time with your hands. Place on ice. and when cold roll very thin, line pie tins, prick with silver fork and bake. Filling — Butter size of an egg, I/2 cup sugar, 3 yolks of eggs, 1 tablespoon flour, 1 cup milk, 1 cup grated cocoanut, vanilla

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