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Dromedary Cocoanut Pie

Baked pie crust 1 cup Dromedary Cocoanut 234 cups milk 3 tablespoons cornstarch 1/2 cup sugar 2 eggs, beaten lightly 1 tablespoon butter ine a pie plate with pastry, perforate in several places th a fork and bake in a hot oven. Put cocoanut into aucepan, with two cupfuls of the milk, add cornstarch istened with remainder of milk, sugar, eggs and tter. Cook over a slow fire until thickened and tooth. Turn into the baked crust, sprinkle over with coanut and serve. Cover with meringue, if desired.