Title: Cocoanut Custard Pie
Categories: Penn Pie
Yield: 1 Servings
| 3 | | Egg yolk |
| 1 | qt | Milk |
| 1 | ts | Vanilla |
| 3 | | Egg white, beaten |
| 2 | c | Sugar |
| 4 | tb | Flour |
| 1 | | Cocoanut, grated |
| | | *pastry |
To the beaten egg yolks, add the sugar and milk, and cook all together. Add
the flour which has been mixed with a little cold water and cook until
mixture thickens. Add vanilla and let mixture cool. Mix half of the
cocoanut with the custard filling and pour into baked pie shells. Beat the
whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top
of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10
minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.