Creole Coconut Pie

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

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

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.

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

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

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