I know, it's been a LONG time since you heard from me but I'm not dead! I've been busy with home and family and thinking about my 2020 goals. How about you? Have you been doing the same?
One of the things on my 2020 Bucket List of Goals was going to be making a pie once a week for the entire year based on things that are plentiful in my garden, local Farmer's Markets and what's on sale at the market.
For week one, a Pantry Challenge month, I decided to make a French Coconut Custard Pie with a flaky self-rising pie crust. This week's recipe was based on a YouTube video by one of my FAVORITE southern Cooks, Tammy from Collard Valley Cooks. Her Video Recipe is HERE
Things I used from the pantry were; self-rising flour, Butter Flavored Crisco, shredded sweetened coconut, vanilla extract, and eggs from my backyard flock of hens. I made the buttermilk from milk and vinegar the way my mom showed me years ago.
This Pie went together really easy just like Tammy says. I like it but for me, it was a bit too dry and that is NOT Tammy's fault or her recipe's. I wanted to use things from the pantry and I had a small bag of coconut and rather than sprinkling in just a bit as she advises, I put in the entire bag. That stuff sucked up the custard-like none other and there wasn't that nice layer of soft creamy custard I was expecting. It was good though, super good! I would definitely recommend her recipe but follow her directions to the T!
Historically, I'm not that great when it comes to making my own crust so that was the challenge for me and as you can see, I did get it a bit thick! I liked using the self-rising flour recipe though. It was very easy and quick to come together. My suggestion would be to add a bit of whipped topping to the top too. That helped quite a bit with the dryness of my pie.
If you like pies, stay tuned for next week's pie... I'll give you a hint... lots of eggs in this one!
Thanks for stopping by,