Coconut Pie

This recipe came from a cookbook written by Mrs. Kellogg in 1904. 


  • 1 pint milk
  • ½ cup of coconut
  • ¼ cup sugar
  • 2 eggs
  • Pie crust


  1. Steep one-half cup of coconut in a pint of milk for one-half hour.
  2. Strain out the coconut, and add sufficient fresh milk to make a pint. Allow it to become cold, then add a quarter cup of sugar and two well-beaten eggs.
  3. Bake with an under crust only. When done, the top may be covered with a meringue, if desired.