Creole Cocoanut Pie from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the sugar and butter to a light cream, and then add the Wine and the Essence of Vanilla. Gradually add the Cocoanut, beating in as lightly as possible. Add the scalded milk, which has been all...
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Ingredients
- ½ Pound of Grated Cocoanut
- 2 Tablespoonfuls of Melted Butter
- ¼ Pound of Powdered White Sugar
- The Whites of 6 Eggs
- A Glassful of White Wine
- A Pint of Milk
- 2 Teaspoonfuls of Vanilla
- A Tablespoonful of Nutmeg
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