By Ellie Grant
Here at Pie in the Sky Pie Shop in Durham, North Carolina, we're always looking for new recipes. We even sponsor a contest every month to help choose new pies and their names.
My Aunt Clara started the practice of naming pies when she first opened the shop forty years ago. It's very popular with our student customers from Duke University. We have Clara's Coconut Custard, Delia's Deep Dish Cherry, Dangerously Damson and Murderous Mince, to name a few.
Our new pie for the hot summer month is Pineapple Coconut. It's sweet and cool - the perfect pie for sticky hot weather, and it's easy too!
Here is our recipe:
Start with 1/1/2 cups of crushed pineapple. This can be fresh or canned. We prefer the fresh. Be sure to keep at least 1/2 cup juice with it. Add 3 beaten eggs, 3 tablespoons of plain flour, 1 cup of flaked coconut (fresh or prepared), 1 stick of butter. Mix this together in a bowl.
Make our buy a 9 inch, deep dish pie shell. Pour the mixture into the pie shell.
Bake at 350 degrees for about one hour or until the filling is set and light brown.
We don't have a name for this pie yet and are hoping some of our customers can help us out.