Coconut Cream Pie
1/2 cup white (or light brown) sugar
1/3 teaspoon salt
3 1/2 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups hot milk
1/2 cup cold milk
2 whole eggs
2 tablespoons butter
1 teaspoon vanilla
1 1/2 cups coconut
To make the filling heat the 1 3/4 cups amount of milk in top of double boiler.
Mix together dry the sugar, salt, cornstarch, flour, then stir into cold milk
until smooth. Pour into hot milk in top of double boiler, stirring until thick.
Cover and cook 15 minutes, stirring twice. Beat the eggs, mix a little of the
hot filling with them, and return to double boiler, stirring for 2 minutes.
Remove from heat, add butter and vanilla. Mix in coconut and pour into a
baked pie shell. Cover with whipped cream and garnish with toasted coconut.
Mary Moore cooking column Leader-Post newspaper, Apr 5, 1961