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During my “Plundering in Philadelphia” trip with Diane and Donna, last week, we came across the neatest eatery in Carthage on our journey home. The folks at Dirt Road Pottery in Edinburgh suggested we stop at Crestview Diary Bar.
I do love home town businesses—and Crestview Diary Bar is all of that and more! Founded in 1950 by Mildred Watkins, the restaurant is now 68 years old! Mrs. Mildred died about a year ago but was making pies until her death at age 91. Her daughter Judy and granddaughter Laura now operate the business. Judy makes the pies and Laura makes the 7 up cake!
The business was named for the family diary farm, Crestview
Only fresh beef is used in all hamburger dishes—no processed items for them. The chicken tenders are “real” chicken. I have been told the milkshakes are the best in the state.
I can tell you this! The coconut pie was the best coconut pie I have ever had. Not only does the pie have a mile high meringue, the custard melts in your mouth. Donna, Diane, and I shared a piece and almost fought over the last bite!
In 2014, Crestview was featured in Mississippi Magazine.
The favorite pie of customers, according to Judy, is the caramel pie. Here’s the recipe. I doubt mine would be anywhere as good as Judy’s, but I just might give it a try.
Crestview Cameral Pie
Filling:
2- 9 inch deep pie shells
3- cups sugar (divided)
6-T cornstarch
6-all purpose flour
5-cups milk
9-eggs (separated —yolks beaten—reserve white)
1 1/2 stick margarine
1-t vanilla
Bake pie shells according to package directions—set aside
In bowl, mix together 1 1/2 cups sugar, cornstarch, and four. In saucepan over medium heat, cook sugar mixture, milk, beaten egg yolks, and margarine until a pudding like consistency. While this is cooking, brown 1 1/2 cups sugar in a cast iron skillet. Quickly add sugar to pudding mixture—stirring until smooth (mixture will be lumpy at first). Add vanilla and pour into pie shells.
Meringue
9-egg whites
1/2- t cream of tarter
1/2 /t vanilla
1- cup water
2- T cornstarch
4- T sugar
Preheat over to 400 degrees. With mixer whip egg whites with cream of tarter and vanilla until stiff. In a sauce pan over medium heat cook water, cornstarch, and sugar until thick. Cool. Add to egg white mixture beating until stiff. Spread over pie. Bake 7-10 minutes or until brown. Makes 2 pies
Crestview Diary Bar is located at 102 Highway 16 West
Carthage, MS
