How to make Coconut Custard Pie! This recipe is a family favorite and is so delicious. It is great to make a day ahead and doesn’t have to be refrigerated. I do like it best the day that it is baked! Visit our website at www.collardvalleycooks.com to purchase cookbooks and kitchen tools! Thanks for watching! This recipe is in our Volume One Cookbook and is listed at the bottom of this page so you can copy/paste. PLEASE LIKE SHARE AND SUBSCRIBE!
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Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
French Coconut Pie
3 EGGS
1/4 CUP BUTTERMILK
3/4 CUP SUGAR
1 STICK MELTED MARGERINE
1 TSP. VANILLA EXTRACT
1 1/2 CUPS FLAKED COCONUT.
In a glass batter bowl melt a stick of margarine in microwave. Add sugar and whisk. Add eggs, buttermilk, vanilla and whisk well.
Place your coconut in the bottom of your pie shell. Pour the mixture over the top of the coconut.
Bake at 325 for 1 hour.
For Deep Dish Pie:
USE 4 EGGS INSTEAD OF 3
USE 1/2 CUP BUTTERMILK INSTEAD OF 1/4 CUP