Home › Pastry and Cookies › Cocoanut Cream Pie

Cocoanut Cream Pie

cup sugar 1 teaspoon salt 1½ cups scalded milk 2 tablespoons cornstarch Yolks 3 eggs 1 tablespoon butter cup shredded cocoanut teaspoon vanilla Add the sugar, cornstarch and salt to the egg yolks. Pour the scalded milk into this, return to double boiler, stir and cook until thickened. Add the butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Bake in a hot oven 450° F. until the crust is set, then reduce the temperature to 325° F. The pie may be covered with meringue.