Getting your Trinity Audio player ready...

By Peggy Isenhour
For the Enterprise

This month’s recipes are Coconut Pie and Veggie Dip.
The coconut pie recipe is one that has been in my family for a long time. My Aunt Hazel from Effingham, S.C. gave me this recipe while we were eating breakfast one morning. The recipe is written on a paper napkin which I still have. She knew it by heart because she made it so often. The filling is naturally gluten free. Simply put it in a gluten free pie crust and you have a delicious easy pie.
The veggie dip is easy and adds so much flavor to raw vegetables. If you are making it gluten free, I have included the brands that I use. Happy Easter Blessings.
Aunt Hazel’s Coconut Pie
5 eggs
1 stick butter, melted
2 cups sugar
¾ cup milk
1 ½ cup frozen coconut
1 teaspoon vanilla
Unbaked pie crust (Wholly gluten free pie crust)
Preheat oven to 350 °. Combine all ingredients. Pour filling into 2 regular sized unbaked crusts. Cook for 35 – 45 minutes or until firm in the center and lightly brown. If crust begins to get too dark, cover lightly with aluminum foil with foil not touching the custard.
Veggie Dip
¾ cup sour cream
½ cup mayonnaise (Kraft and Duke’s is gluten free)
2 tablespoons dry Hidden Valley Ranch seasoning powder
2 teaspoons finely minced onion
2 Tablespoons chopped fresh dill or ¼ teaspoon dried dill (fresh is better.)
¼ teaspoon seasoning salt (Lawry’s is gluten free)
Whisk together all ingredients. Refrigerate. The flavor is better if made 1-2 days ahead of time. Enjoy with vegetables or chips.