COCONUT CUSTARD PIE Lillian Sumarlidason
7 oz. shredded coconut % tsp. nutmeg

pastry for a9 inch 1 crust pie 2% C. milk scalded

4eggs 1 tsp. vanilla

24 C. brown sugar packed % C. brown sugar packed

Y2 tsp. salt

Preheat oven 350°.

sprinkle half the coconut on a shallow pan and toast in the oven (350°) until golden,
5 to 10 minutes. Stir often. Beat eggs lightly, stir in the 4% cup brown sugar, salt,
nutmeg, vanilla and milk. Blend well. Raise oven to 450°. Line a 9 inch pie plate
with pastry having a high fluted edge to hold the filling. Sprinkle untoasted coconut
on the bottom of the pie shell. Pour filling into pie shell. Bake at 450° for 15 minutes
or until a knife inserted 1 inch from edge of filling comes out clean. Remove pie
from oven. Turn on the broiler, sprinkle top of pie with %4 cup brown sugar and
toasted coconut. Slip under the broiler for 1 minute. Serve cold.

LEMON PIE Thora Helgason
3 Parts - Crust, Filling & Meringue

CRUST: ¥2 tsp. salt

3 C. flour 1% C. boiling water

Y2 tsp. salt 2 yolks of eggs

¥Y2 |b. lard 1 T. butter

1 egg white slightly beaten ¥3a C. lemon juice

5 T. cold water 1 tsp. grated lemon rind

FILLING: MERINGUE:

1 C. granulated sugar 2 egg whites

ee 4T. sugar

4 T. cornstarch 2 tsp. baking powder

Preheat oven 425°.

CRUST: Cut lard in with flour and salt. Add egg white and cold water. Mix, and let
rest. Roll out for shell, prick pie shell, bake till light brown.

FILLING: Use double boiler. Mix sugar, flour, cornstarch, and salt, add boiling
water. Let cook over boiling water until clear - stir frequently. When clear add
slightly beaten yolks of 2 eggs. Stir and let cook about 2 minutes. Remove from the
heat and let cool. Add butter and stir. When cool add lemon, beat in until blended.
Pour into baked pie shell in 9’’ pie plate. Top with meringue.

MERINGUE: Beat egg whites until stiff. Add sugar and baking powder, beat until
well blended. Spread on pie, using 2 spoons to mound it. Place in hot oven. Bake
until tips of meringue are golden, 2 minutes or so. Watch it!

This is a most delicious pie. The meringue is soft - falls a bit - but is very good.

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