Creole Coconut Pie

1. 1

   Beat the sugar and butter to a light cream, and then add the wine and the essence of vanilla.

2. 2

   Gradually add the coconut, beating in as lightly as possible.

3. 3

   Add the scalded milk, which has been allowed to cool, and finally beat in the whites of the eggs, which have been whipped to a very stiff froth.

4. 4

   Do this latter with a few swift strokes, so that the coconut may stand out fresh and flaky, like snow.

5. 5

   Bake in pie crusts which have already been set in the oven.

6. 6

   Serve cold, sprinkling over white powdered sugar. This is a famous Creole pie.

* Per serving · 4 servings · Values may vary.

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