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. (I first posted this in January 2011. It was so popular I am reposting.)
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.
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.
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