What it is
"Coconut fans will enjoy this luscious pie with cream of coconut in the filling."
A cornstarch-thickened coconut cream pie — the "double" is cream of coconut in the custard as well as flaked coconut — in a baked pastry shell under a sealed meringue.
Filling — ⅓ cup sugar · ¼ cup cornstarch · ¼ tsp salt · 2 cups milk · one 8 oz can cream of coconut (¾ cup) · 3 beaten egg yolks · 2 Tbsp margarine or butter · 1 cup flaked coconut · 2 tsp vanilla · one 9-inch baked pastry shell. Meringue — 3 egg whites · ½ tsp vanilla · ¼ tsp cream of tartar · ⅓ cup sugar · 2 Tbsp flaked coconut.
Temper the yolks with about 1 cup of the hot mixture, return, and cook two minutes more. Beat the whites (rested at room temperature 30 minutes) to soft peaks, add the sugar a tablespoon at a time to stiff peaks, spread over the hot filling and seal to the pastry edge. Bake 350° for 15 minutes. Cool 1 hour on a rack, then chill 3 to 6 hours. Serves 8.
Nutrition per serving as printed: 561 cal., 38 g fat (12 g sat.), 84 mg chol., 233 mg sodium, 49 g carb., 1 g fibre, 7 g protein.
Notes
Filed to Printed\ on the folder test — printed, no handwriting, published source.
Same series as bavarian-apple-cheesecake in this box: identical typeface, identical italic headnote
style, and the same nutrition-facts format, which puts both from one publication and probably one issue or
volume. Neither fragment carries a masthead. If a third turns up, the series is worth naming in the
index.
The two instructions that make or break the pie are both here and both easy to lose in a retelling: seal the meringue to the pastry edge (or it shrinks and weeps) and spread it over hot filling (or it will not set underneath).
Not transcribed verbatim in full, per the standing call on printed material.
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