Home › Miscellaneous › Cocoanut Cream Pie

Cocoanut Cream Pie

1 pint of milk 1/2 cup cocoanut 1/4 cup sugar 2 tablespoons powdered sugar 1/2 cup flour Steep the cocoanut in one and one-half cups of the milk for twenty minutes. Strain and thicken with the flour, rubbed smooth with the remainder of the milk. Cook at least twenty minutes in a double boiler. Cool slightly and turn into a baked crust.

Make a meringue of whipped cream, vegetable gelatine and powdered sugar. Spread or pile unevenly over the filling. Many prefer the little peaks of meringue to that which is evenly spread over the pie.