Rose's Coconut Custard Pie

1
Carole Davis

By
@rodeo1mom

My parents growing up took me to a hotdog stand in 5 Points, NJ. The restaurant had been there since my Mom was a child. She was born in 1921. Rose Hamp was the star waitress. She never wrote a ticket she not only could remember the order perfectly but when you were ready to leave she could add the bill in her head. Rose bought the place in the 1950's My family all 4 genertions have always gone to 5 Points otherwise know as the Galloping Hill Inn. No matter what you call it they have great hot dogs and pie. Order the complete for the hotdog or they won't understand

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1
    homemade pie crust(my mother-in-laws water whippd is the best and failproof
  • 1 c
    sugar
  • 4 Tbsp
    unsalted butter melted
  • 6 large
    eggs
  • 1 c
    buttermilk
  • 2 tsp
    vanilla
  • 1 pinch
    salt
  • 2 c
    toasted coconut
  • WATER WHIPPED PIE CRUST

  • 3/4 c
    crisco
  • 1/4 c
    boiling water
  • 2 c
    sifted flour
  • 1 tsp
    salt
  • TOPPING

  • 2/3 c
    raspberries
  • 1 Tbsp
    cornstarch
  • 1 large
    peach chopped or canned peaches in water
  • 1/4 c
    raspberry jam

How to Make Rose's Coconut Custard Pie

Step-by-Step

  1. Crust:

    Put Spry into medium mixing bowl. Add boiling water and milk and break up Spry with fork. Tilt bowl and whip with fork or mixer until smooth and thick like whipped cream and holds soft peaks when fork is lifted.

    Sift flour and salt together into Spry mixture. Stir quickly with round-the-bowl strokes, until dough clings together and cleans the bowl.
  2. Bake crust at 375 for 20 min to set the bottom. Weight down with pie weights or dried beans. remove the weights and bake 5 min longer. Set aside to cool
  3. Lower oven temp to 350*. Make the filling In a medium bowl, whisk the sugar with the butter, then whisk in the eggs. Add the buttermilk, vanilla and a pinch of salt and whisk until incorporated. Stir in the coconut.
  4. Pour the filling into the pie crust and bake for 45 to 50 minutes, until the custard is set and golden brown on top. Let the pie cool completely, then remove the foil, cut the pie into wedges
  5. Now make the topping. Place the jam, raspberries and peaches in a sauce pan over low heat. When the jam is completelymelted and incorporated with the fruit add the cornstarch and stir until combined. Cool. Top each slice individually

Printable Recipe Card

About Rose's Coconut Custard Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: German
Other Tag: Heirloom




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