Thursday, April 7, 2011


Before everyone corrects me, I know that is not how we spell coconut. However, I have promised to always put these recipes on as they are written. Coconut is spelled cocoanut everywhere it is mentioned in this old recipe from the 1950s.

It was suggested this is a good pie "As winter fades into history and spring comes breezing in." So I thought this would be the perfect time to post it. Enjoy!

3 tbls. sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
1 1/3 cups tender-thin flaked cocoanut
1 1/2 tsp. vanilla
1 tbls. butter
2 egg whites
1/4 cup sugar
1 cup dates, thinly sliced and sprinkled with: 2 tbls. lemon juice
1 baked 9-inch pie shell

Combine the 3 tbls. sugar, cornstarch, and salt in the top of double boiler. Add milk and egg yolks, stirring until smooth. Then add 1 cup of the cocoanut. Cook over boiling water 5 minutes, or until thickened, stirring constantly. Cover and cook 10 minutes longer. Remove from the heat and stir in vanilla and butter. Beat egg whites until foamy; add 1/4 cup sugar gradually, and beat until stiff. Fold in hot mixture. Cool 5 minutes. Fold in dates. Pour filling into pie shell and sprinkle with remaining cocoanut. Chill until set.


Linda said...

This sounds delicious! Now I know what I'm going to do with the premade coconut/almond pie shell I happened to notice strolling through the Passover section of our local Wegman's. I'd never seen one before, but it looked so good I bought it---you just can't have enough coconut! Thanks! You always seem to come up with the best recipes!

Grandma's Vintage Recipes said...

Thanks for the compliment. And I agree, you just can't have enough coconut!