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You Asked For It: Coconut Custard Pie

I would like a recipe for coconut custard pie, not coconut cream. Thank you.

Nancy Berner, St. Petersburg

Sylvia Fies of St. Petersburg shares her favorite coconut custard recipe that is an old Pennsylvania Dutch recipe. She has been making it for years and thinks it's her grandmother's recipe. She mentions this pie can be made in a store-bought frozen, uncooked pie crust, which is what I used. I could not find 8 or 12-inch crusts so I used two 9-inch crusts and filled them evenly. Although Sylvia's instructions say to bake for 30 to 35 minutes, my pies took 50 minutes before the center was set. I began checking at 30 minutes and adjusted the time from there. Don't be alarmed when the coconut floats around the filling. It will not stay on the bottom of the pie. The entire pie should be filled with coconut. I used about 1 cup of shredded coconut in each crust. If you prefer less coconut, use less. Making two pies is great for a crowd. If there is any pie left over, store it, covered, in the refrigerator.

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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Coconut Custard Pie

2 9-inch prepared, uncooked pie shells, slightly thawed

1 tablespoon butter

2 ½ cups milk

½ cup sugar

3 eggs

1 teaspoon vanilla

½ teaspoon salt

About 2 cups shredded coconut to cover bottom of pie shells, 1 cup per shell

Cinnamon for sprinkling, optional

Preheat oven to 350 degrees.

Cover the uncooked pie shell bottom with shredded coconut. Beat together the butter, milk, sugar, eggs, vanilla and salt and pour over the coconut. Sprinkle cinnamon to taste on the top if desired and bake at 350 degrees for about 50 minutes or until browned and set. Cover crust edge with foil, if necessary, to keep from burning.

Makes 2 pies.

Source: Adapted from Sylvia Fies of St. Petersburg

You Asked For It: Coconut Custard Pie 05/07/13 [Last modified: Monday, May 6, 2013 4:38pm]
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