Creole Cocoanut Pie

Tarte de Coco a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Grated Cocoanut
  • 2 Tablespoonfuls of Melted Butter
  • ¼ Pound of Powdered White Sugar
  • The Whites of 6 Eggs
  • A Glassful of White Wine
  • A Pint of Milk
  • 2 Teaspoonfuls of Vanilla
  • A Tablespoonful of Nutmeg


Beat the sugar and butter to a light cream, and then add the Wine and the Essence of Vanilla. Gradually add the Cocoanut, beating in as lightly as possible. Add the scalded milk, which has been allowed to cool, and finally beat in lightly the whites of the eggs, which have been whipped to a very stiff froth. Do this latter with a few swift strokes, so that the Cocoanut may stand out fresh and flaky, like snow. Bake in Pie Crusts which have already been set in the oven. Serve cold, sprinkling over powdered white sugar. This is a famous Creole Pie.