Grr…this pie. I have been working on it all week. I tried to make a pie crust with coconut oil but it didn’t quite work out for me and the first filling I tried didn’t work out either. I don’t know why, but I was obsessed with using a pastry crust for this pie as opposed to a crumb one which lots of cream pies have. I just wasn’t feeling it. Well, I should have been because after my first attempt failed as did the filling I should have known it wasn’t going to work out easily for me. I then made a double crust recipe so I’d have one to save in the freezer and ended up having to use both because I forgot to prick the bottom of the first and then I go and over bake the second. So right off I am going to say, just use your favorite pie crust recipe or buy one. Don’t stress, the best part is to come.
I figured out a nice way to sweeten unsweetened coconut so that was a nice bonus. Also, this pastry cream I have used before but haven’t had the opportunity to share the recipe so that is a plus. I do think a good chocolate cream would be nice in this pie too. I made a variation of the coconut dip that I made for my son’s birthday party for the whipped cream topping. Top with more chocolate and toasted coconut flakes and you have an amazing coconut cream pie with chocolate throughout (Did I forget to mention the ganache on the bottom?). Burnt crust or not, this pie is the best thing I have made in AGES!
My GeekyLink for today is the tie in book from Fringe, September’s Notebook! It comes out next week, I can’t wait! Also, you may not hear from me till next Sundays With Joy because I have some TARDIS pillows to make (housewarming gifts, one for a couple already moved and one moving soon) and I have to sew new curtains for my daughter. It turns out when I did it before (like 4 years ago) I did it upside down and there were peace signs in the fabric to prove it. So I bought her what looks like a night sky so I can sew it upside down all I want. I’ll show you when I’m done with both.