Cooking for Daily Living
Pies
Cocoanut Cream Pie

Baked pastry shell (9 inch)

Mix together:
1/4 c. corn starch
1/2 c. sugar
1 1/2 c. cold water

Stir and cool over medium heat ‘til thick and add:
1 c. evaporated milk
1/2 tsp. vanilla
1 beaten egg

Add 1/2 c. ground cocoanut (optional).

Meringue:
Beat 2 large or 3 small egg whites with 1/8 tsp. salt ‘til quite stiff. Fold in 1/8 c. sugar.

Pile on top of pie spreading only as necessary and sprinkle generously with flaked cocoanut.

Bake 25-30 minutes at 275°F turning up heat to 300°F for the last few minutes, if necessary, to brown. Watch carefully that cocoanut does not get over browned.