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Curry and Coconut Custard



In 1978 I left New York to go to school at Colorado State University. On a visit to my friend’s house one weekend, I discovered one of her mom’s cookbooks called Colorado Cache. It was put together by a women’s auxiliary group out of Denver. The recipes are all delicious but one became my favorite for over 40 years (oh dear!). I wanted to have a way to share this recipe so it has become our Chicken Curry Pie. Chicken, onions, celery, garlic, peas and spices slowly simmered in a curry sauce and baked in our handmade butter crust. We also have a vegetarian option made with sweet potatoes, cauliflower, zucchini, onions, celery, and garlic.

I suggest pairing your curry dinner pie with a refreshing Coconut Custard pie.

Made with pastured eggs, the finest vanilla we can get our hands on and local milk. Organic toasted coconut throughout. Fresh made whipped cream around the edges.









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