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.
Just a reminder that Sandra Andel of Sun City Center is looking for a recipe for lemon cream cake. She says it's a very light cake. Kay Doughty of Brandon would like a recipe for black bread that was served at Café Pepe in Tampa. Clearwater resident Tina Hunt would like the recipe (or one similar) for Outback blue cheese vinaigrette that's served with the restaurant's steakhouse salad.
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 email@example.com. Include your name, city and phone number.