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Cocoanut Custard Pie

3 eggs, separated 1/2 cup sugar 14 teaspoon salt 1/2 cup Dromedary Cocoanut 3 cups milk, scalded Crab apple jelly Pie crust Beat yolks of eggs with sugar and salt; add whites of eggs stiffly beaten, cocoanut and milk. Bake in a deep pie plate with under crust only. When cool, spread with jelly and sprinkle with cocoanut.