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Cocoanut Pie

Roll out on a lightly floured table a quarter pound of pie paste to a very thin round layer. Lightly butter a deep pie plate, arrange the paste over the plate, neatly pressing it down at the bottom and all around the edge. Trim the edges, then line the inside of the paste with a lightly buttered paper, fill up with dried (already used) beans, egg border all around, and set in oven for fifteen minutes. Remove to a table. Crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters pint of cold milk and a gill cold cream. Mix well with a whisk for two minutes, press through a cheesecloth into a bowl, add three ounces freshly grated cocoanut, and mix a little. Remove beans and paper from the pie plate, wipe inside of plate, pour in preparation, set in oven for twenty minutes. Remove, let cool off, sprinkle a little powdered sugar over and serve.