Evening Republican, Volume 20, Number 116, Rensselaer, Jasper County, 15 May 1916 — Coffee Cream Pie. [ARTICLE]

Coffee Cream Pie.

Three-quarters cupful clear, very strong coffee, three-quarters cupful cream, one-third cupful sugar, onethird cupful flour, three eggs, pie crust. Put coffee and cream in a double boiler. Mix sugar and flour together and drop into the hot liquid, beating it up rapidly with an egg beater. When it has thickened, add the slightly beaten egg yolks and cook five minutes more. Pour into a baked pie shell. Make a meringue of two of the remaining egg white, sweeten and cover pie. Brown in a hot oven.—Mother’s Magazine.