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
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.