Coconut Custard Pie
This recipe was found in a notebook belonging to Willard Rowe (Mildred’s second husband), on a stained and yellowed sheet of ruled paper. Willard died in 1972, but many of his recipes are still used by the family and the business. This pie is a favorite of longtime customers Marion and Gene Harner, who remember when Mrs. Rowe’s Restaurant included a slice of pie with every meal. “You got a complete meal for under $2,” says Gene.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust.
Step 2
Bring the milk to a boil in a large saucepan over medium heat. Separately, mix the egg yolks, sugar, cornstarch, and water to make a smooth paste. Gradually stir the yolk mixture into the milk and cook, whisking constantly, until it thickens, about 20 minutes. The mixture should coat a spoon, and a line drawn across the spoon will stay clear. Remove from the heat and stir in the butter and vanilla.
Step 3
Sprinkle half of the coconut in the crust in an even layer, pour in the filling, then sprinkle the remaining coconut over the top.
Step 4
Bake for 45 to 55 minutes, or until almost completely set. The filling should wobble very slightly in the center when the pan is jiggled. Custards continue to cook when taken out of the oven, so don’t overdo it. Cool on a wire rack to room temperature for 1 hour, then chill for 1 hour. Serve cold.
