Title

Lemon Pie / Toasted Coconut Cream Pie

Subject

pastry shell

graham cracker crust

egg yolks

Eagle Brand milk

Real Lemon

water

vanilla pudding mix

sour cream

toasted coconut

whipped cream

Description

Bake 30 min - 325°
Lemon Pie
1 - Cooked pastry shell
or graham cracker crust
3 egg yolks
1 can Eagle Brand milk
1/2 Cup Real Lemon
Beat egg yolks - milk +
lemon juice to mix pour
into pastry crust
Toasted COCONUT
Cream Pie
1 Graham cracker crust
1 Can Eagle Brand milk
4 egg yolks
1/2 Water
1 pkg vanilla pudding
1 8oz sour cream at Room
Temperature (Over)
3/4 Cup toasted COCONUT

Card 1 Back:
In heavy pan combine
milk, egg yolks, Water
and pudding mix. Over
medium heat cook and
stir until thickened
and bubbly. Cool 15
Minute. Beat in sour
Cream. Stir in 1/2 cup
Coconut. Pour in pie
shell + Chill - Top
with whipped cream
Garnish with remaining
1/4 cup COCONUT.

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# Lemon Pie and Toasted Coconut Cream Pie

*Two recipes on one card.*

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## Lemon Pie

### Ingredients

- 1 cooked pastry shell or graham cracker crust
- 3 egg yolks
- 1 can Eagle Brand milk
- 1/2 cup Real Lemon

### Instructions

1. Beat the egg yolks, milk, and lemon juice to mix.
2. Pour into the pastry crust.
3. Bake at 325° for 30 minutes.

---

## Toasted Coconut Cream Pie

### Ingredients

- 1 graham cracker crust
- 1 can Eagle Brand milk
- 4 egg yolks
- 1/2 cup water
- 1 pkg vanilla pudding mix
- 1 (8 oz) sour cream, at room temperature
- 3/4 cup toasted coconut

### Instructions

1. In a heavy pan, combine the milk, egg yolks, water, and pudding mix.
2. Cook over medium heat, stirring, until thickened and bubbly.
3. Cool 15 minutes.
4. Beat in the sour cream.
5. Stir in 1/2 cup of the coconut.
6. Pour into the pie shell and chill.
7. Top with whipped cream and garnish with the remaining 1/4 cup coconut.

Source

RCA0011 - Pie, Pickles, and Other Goodness (eBay)

Date

1960s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0011-20261018-0052

Coverage

Misouri US