Title

Coconut Cream Pie

Subject

sugar

all-purpose flour

cornstarch

salt

milk

eggs

butter

vanilla

flaked coconut

cream of tartar

pie shell

Description

Card 1 Front:

COCONUT CREAM PIE THE TAMPA TRIBUNE

1 cup sugar
½ cup all-purpose flour or ¼ cup cornstarch
¼ teaspoon salt
3 cups milk
4 slightly beaten eggs
3 tablespoons butter
1½ teaspoons vanilla

3½-ounce can (1 1/3 cups) flaked coconut

4 egg whites
1 teaspoon vanilla
½ teaspoon cream of tartar

½ cup sugar 1 baked,cooled 9"pie shell

Card 1 Back:

In a medium saucepan, combine 1 cup sugar,
flour and salt; gradually stir in milk. Cook
and stir over medium high heat until thickened
and bubbly. Cook and stir 2 minutes longer.
Remove saucepan from heat.
Stir 1 cup hot mixture into the beaten egg
yolks; immediately return all mixture to hot
mixtuinthe pan. Return to gentle boil. Cook
and stir 2 minutes more. Remove from heat.
Stir in butter and 1½ teaspoons vanila. Stir
in 1 cup coconut. Pour into baked pastry shell.
Beat egg whites with 1 teaspoon vanilla and
cream of tartar until soft peaks form. Gradually
add ½cup sugar, beating until stiff peaks.
Spread over filling to edges. Sprinkle meringue
with coconut. Bake 350 for 12-15 minutes.

---

# Coconut Cream Pie

*The Tampa Tribune*

## Ingredients

### Filling

- 1 cup sugar
- 1/2 cup all-purpose flour or 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups milk
- 4 slightly beaten eggs (yolks used in filling)
- 3 Tbsp butter
- 1 1/2 tsp vanilla
- 1 3/4 cups (3 1/2-ounce can) flaked coconut, divided (1 cup for filling, remainder for topping)

### Meringue

- 4 egg whites
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup sugar

### Crust

- 1 baked, cooled 9" pie shell

## Instructions

### Filling

1. In a medium saucepan, combine 1 cup sugar, flour, and salt; gradually stir in milk.
2. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from heat.
3. Stir 1 cup of the hot mixture into the beaten egg yolks; immediately return all of the mixture to the hot mixture in the pan.
4. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
5. Stir in butter and 1 1/2 tsp vanilla. Stir in 1 cup coconut.
6. Pour into baked pastry shell.

### Meringue

7. Beat egg whites with 1 tsp vanilla and cream of tartar until soft peaks form.
8. Gradually add 1/2 cup sugar, beating until stiff peaks form.
9. Spread over filling to edges.
10. Sprinkle meringue with remaining coconut.

### Baking

11. Bake at 350°F for 12–15 minutes.

Source

RCA0008 - Florida Collection of Typed Cards (eBay)

Date

1960s

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0008-20260621-0050

Coverage

Florida, US

Tampa