Coconut Custard Pie

Name: Coconut Custard Pie
Yield: makes one 9-inch pie
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19); 3 cups milk; 3 egg yolks; 3/4 cup sugar; 1/4 cup cornstarch; 1 teaspoon water; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract; 1/2 cup coconut

January 24, 2012

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 notes

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