Cocoanut Custard Pie Recipe

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)



Place on a deep pie plate a thin layer of pie crust, put a good rim on

the side and put into this one half cup of dried cocoanut; fill up with

a custard made as follows: three eggs, three ounces of sugar beaten

together with flavoring of lemon, vanilla or nutmeg, little salt and add

one pint of milk. The custard must be three quarters of an inch thick.

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