I don’t think this recipe was finished.
To fill in the blanks, here’s version from roughly the same period that appeared in the November 18, 1936 edition of the Monroe (Louisiana) News Star:
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Coconut Cream Pie
2 cups scalded milk Mix sugar and flour. Add well-beaten egg yolks, pouring scalded milk at the same time. Cook in double boiler until thick. Remove from fire. Add vanilla and coconut. Pour into baked pie shell. Cover with meringue made from egg whites and one tablespoon of confectioner’s sugar. Bake in moderate oven until slightly brown. Serve cold.
Mrs. A.S. Danna,
329 North Sixth street, Monroe, La. |
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Coconut Pie
1 pt. scalded milk
1/2 tsp. cornstarch dissolved in milk
Beat all together. Add 1 cup of grated coconut which has soaked in milk overnight.