Cocoanut Pie
A coconut pie recipe adapted from the Royal Baker Pastry Cook (1888).
Ingredients
- 1 1/2 cupfuls Grated coconut
- 1/2 pint Milk
More recipes using Cocoanut
Instructions
- 1Prepare the base for a custard pie. (The original recipe refers to a 'Custard Pie, plain'. Since the exact recipe is not provided, this step requires the user to have a pre-existing custard pie recipe or to find one.)
- 2Add 1 1/2 cupfuls of grated cocoanut to the custard pie filling. Reduce the amount of milk by 1/2 pint.
- 3Bake the pie in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the filling is set and the crust is golden brown. Check for doneness by inserting a knife into the center; it should come out clean.
You Might Also Like
Historical
COCOANUT PIE
This classic coconut pie recipe offers a comforting taste of the past with its rich, creamy custard filling and flaky crust. The combination of sweet coconut, a hint of vanilla, and a buttery base creates a satisfying dessert. Perfect for a special occasion or a simple treat, this pie is sure to please.
American
Coconut Cream Pie
A classic coconut cream pie with a flaky crust and a creamy, coconut-infused filling, topped with toasted coconut.
Historical
Cheese Cakes (Cocoanut)
A simple recipe for coconut cheese cakes from the Royal Baker Pastry Cook.
Historical
Cocoanut Cake
A cake with layers of grated coconut and pastry cream, topped with sifted sugar.