I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Saturday, January 23, 2016

Coconut Custard Pie

3 eggs
1/2 cup sugar
1/2 tsp. salt
1 Tbsp. flour
1 1/2 cup milk (or use part Half 'n Half or evaporated)
1/2 cup coconut
1 tsp. vanilla
Pastry for single pie crust

Line pie pan with pastry crust.  Beat eggs, sugar, salt, and flour together.  Add remaining ingredients, stir well and pour into pastry shell.  Bake on bottom shelf of oven at 450 degrees about 10 minutes.  Reduce heat to 350 degrees and bake 30 to 45 minutes until done.

This is as close to the coconut custard pie served at Morrison's Cafeteria as I could devise.  I do miss Morrison's coconut custard pie.

OR Try this easy substitute:

Impossible Coconut Pie

4 eggs, beaten
1/2 cup butter, melted
2 cups milk
1 3/4 cups sugar
1/2 cup self rising flour
7 oz. coconut flakes
1 tsp. vanilla

Mix all together and pour into two greased and floured pie pans.  Bake at 350 degrees 20 minutes until brown and custard is firm.  Makes its own crust. 
 
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