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Coconut Custard Piepies, penndutch 3 egg yolk 2 cup sugar 1 quart milk 4 tablespoon flour 1 teaspoon vanilla 1 coconut, whole; grated 3 egg white; beaten 2 pastry shell, 9; baked To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the coconut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining coconut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes : Culinary Arts Press, 1936
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