Coconut Custard Pie

Recipe Ingredients

3		Egg yolk
2 cups	396g / 13oz	Sugar
1		Milk
4 tablespoons	60ml	Flour
1 teaspoon	5ml	Vanilla
1		Coconut - whole, grated
3		Egg white - beaten
2		Pastry shell - 9", baked

Recipe Instructions

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 coconut 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 coconut.

Brown in 325F oven about 10 minutes. This recipe will make 2 medium pies.

Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes Culinary Arts Press, 1936

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