Ukrop’s Bakery Coconut Custard Pie
Made the same way Dot’s Pastry Shop did! A wonderful recipe, from the “Celebrating with Ukrop’s Great Food” Cookbook, for Thanksgiving or Christmas to be shared with friends and loved ones. This recipe is fairly similar to your favorite Coconut Custard Pie recipe from Ukrop’s Homestyle Foods.
- 1/2 cup butter
- 1/3 cup light Karo syrup
- 1 2/3 cups sugar
- 1/2 teaspoon salt
- 6 tablespoons cornstarch
- 1/2 cup very hot water
- 5 eggs
- 1 1/2 teaspoons vanilla
- 1 1/4 cups desicated coconut (Desicated coconut is small cut and dry. If not available, use 1 cup of flake coconut)
- 1 deep 9-inch pie shell or 3 8-inch shells
In a double boiler, heat butter and syrup until butter melts. In a mixing bowl, mix sugar and salt; set aside. In a separate bowl, dissolve cornstarch in milk. Add milk mixture to sugar mixture and mix with electric mixture on low speed. When mixed, increase speed to high and mix until smooth. Add very hot water and mix on medium speed; add butter mixture. Mix on low speed until incorporated. Break eggs in a separate bowl; whisk by hand. Slowly stir eggs and vanilla in by hand, taking care not to add air to the mixture. Measure coconut; add slowly until incorporated. Fill pie shells and place in a preheated oven at 350 degrees. As soon as pies are placed in the oven, reduce heat to 340 degrees. Bake about 35 minutes or until pies have a “Jello” ripple if gently shaken. Be sure not to whip air into the pie during the final stages. Pies will have a golden tan color when baked. Allow to cool and enjoy a real treat. Yields 2 9-inch or 3 8-inch pies. Enjoy!