The idea behind baking on Friday is that the inevitable weekend visitors get the freshest selection of fine baked goods. The Deitsch like their sweets, so Friday means baking plenty of desserts and bread to last for the entire week. No wonder they created the 'pie safe'...to keep the flies (and tempted fingers) off the pies all week long. I know this isn't an herbal recipe, but it's one of my favorites, so please indulge me...it's Friday and I have a few guests coming tomorrow!
Old Fashioned Coconut Custard Pie
Have ready a single crust for a 9" pie
2 cups milk (my tweak: 1 cup raw milk-1 cup coconut milk)
3/4 cup organic sugar
1 tsp vanilla extract
4 Farm Fresh eggs (no problem)
1 cup unsweetened coconut (with a little extra to sprinkle on top)
Scald the milk until bubbles appear around the edge of the pan. Add sugar and vanilla stirring constantly. Remove from heat and add 4 beaten eggs. Keep stirring! Add 1 cup of coconut and stir again. Pour into pie shell. Bake at 350 for 45 minutes. The last 15 minutes, sprinkle the reserved coconut on top of pie . It should toast nicely in the final 15 minutes.