Coconut Custard Pie
Dorcas Annette Walker
In today’s modern world with all kinds of ready-made instant desserts to choose from in nearly every store you enter, I am sure it is hard for the younger generation to fathom a time when all desserts were homemade. I’m surprised, with all the drive-thru food available, that no one has started a franchise drive-thru selling desserts where one could view a list of pies and cakes (for the nutrition conscious have low-fat and fruit items), make a order, pay at one window, and then pick up the dessert at the end. It would be an instant hit in today’s society. In fact there are times when I feel overwhelmed with all the choices now available. Shopping trips have become a challenging exercise in brain power trying to decide on which product to buy amidst loaded shelves of identical items with different brand names and varying prices- not to mention low-fat, low-cholesterol, and sugar-free all vying for my attention. Invariably I end up with a couple of other bewildered souls cluttering up an aisle as we dither over which product to chose. Just about the time we reach for the product of our choice, some young person will whiz down the aisle whipping in and around us with a loaded cart, talking nonstop on a cell phone attached permanently to their ear, while we hold our breath and scramble to get out of the way. When the dust settles we have forgotten which item we were reaching for in the first place and the choosing process begins again.
Custard is a mixture like cooked eggnog, similar to a cooked pudding only more solidified, which is often baked in containers of hot water to help control the heat. The eggs are what thicken the mixture. The color of the shell and lightness or darkness of the yolk makes no difference in the food value of an egg. Our Dominique hens actually lay green eggs- no joke! Custards were often served as a dessert at the end of a meal. Growing up custard was a special treat for us. For some reason no one else in my family is as thrilled over eating custard as I am. I’ve found that the younger generation tends to turn their noses up whenever a custard dessert is mentioned. They think it is too bland compared to all the other desserts they have been exposed to.
So I’ve learned to camouflage custard. Such as this old recipe of Coconut Custard Pie that I’ve forgotten now when I first started making it. Every time I made my Coconut Custard Pie for a get-to-gether’s I’ve had interesting results. It brings back memories to the older generation, while intriguing the younger. I’ll never forget the first time I took my Coconut Custard Pie as a last minute quick dessert to a Sunday revival dinner. I couldn’t believe the impact it made as to me it wasn’t a large or fancy dessert. The older evangelist had tears in his eyes when he came over to personally thank me for bringing my Coconut Custard Pie. He said that he hadn’t eaten one of those pies since his grandmother died and confessed to eating three pieces.
My Coconut Custard Pie is an easy one-step dessert to make. All you need is a blender and pie dish. The recipe makes its own pie crust. This is an ideal no-fail recipe for a new cook to try. My Coconut Custard Pie is a filling dessert with a light custard coconut taste. The Coconut Custard Pie takes only five minutes to make and serves eight.
Coconut Custard Pie
Put into a blender and blend on high until all ingredients are mixed:
½ stick of margarine
1 c sugar
1 tsp vanilla
½ c self-rising flour
1½ c milk
1 c shredded coconut
Pour mixture into a buttered 10 inch deep pie dish. I take the end of a stick of margarine, unwrap the paper part way, and rub the stick of margarine directly onto a glass pie dish. Bake at 350º for one hour. Chill and serve!
Weekly tip: When breaking eggs, swish your finger inside the shell to remove all the egg white. You’ll be surprised at how much is still left inside the shell. This will help to increase the texture of your dessert!
Dorcas Annette Walker is a published author, syndicated columnist, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: email@example.com For more information check out: www.dorcasannettewalker.com