Cocoanut Cream Pie

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984)

Cocoanut Cream Pie.

Photo: gwarcita

Half cup of scalded milk.

One third cup of sugar.

One fourth teaspoon salt.

Three tablespoons corn starch.

Three egg yolks.

One tablespoon butter.

One half cup grated cocoanut.

One half teaspoon vanilla (real, preferred).

Add sugar, cornstarch and salt to egg yolks. Pour scalded milk into this, return to a double boiler, stir and cook until thickened, add butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Cover with meringue.

No further directions given.

Attribution: "Mrs. Peacock".