Glenwood Coconut Pie
|Coconut||1 Large, grated (Without Removing Outer Dark Rind)|
|Coconut milk||3⁄4 Cup (12 tbs) (Milk From The Coconut With Enough Water Added To Fill Cup)|
|Water||4 Tablespoon (Milk From The Coconut With Enough Water Added To Fill Cup)|
|Sugar||3 Cup (48 tbs)|
|Crust||1 As Required|
|Flour||3 Cup (48 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
Cook coconut, liquid, and sugar over slow fire for 30 minutes; make up the pie crust and line 2 open-faced pans with the pastry.
Pour cooked coconut mixture into the unbaked crusts and bake in moderate oven (375 degrees) until brown.