Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Cocoa-nut Custard Pie. ✠

• 1 lb. cocoa-nut, grated.
• ½ lb. powdered sugar.
• 1 quart milk, unskimmed.
• 6 eggs beaten to a froth.
• 1 teaspoonful nutmeg.
• 2 teaspoonfuls vanilla or rose-water.

Boil the milk, take it from the fire, and whip in gradually the beaten eggs. When nearly cold, season; add the cocoa-nut, and pour into paste-shells. Do not boil the egg and milk together. Bake twenty minutes.

Some put the custard quite raw into the pie-dishes, but the cocoa-nut is apt, in that case, to settle at the bottom.

You may, however, pour the raw mixture into cups, and bake by setting in a pan of boiling water, stirring well once, as they begin to warm. This is cocoa-nut cup-custard, and is much liked.