And now to talk about pie!
I am somewhat of a pain in the ass. I know, shocking! When you have picked your jaw up off the floor, please hear me out: I have had it in my mind for a good three decades now that I don't like anything with a creamy consistency. Sour cream: yuck! Chocolate mousse: the horror! Jello: not without a shot of grain alcohol!
But a few months ago Mom brought me a crumpled page, evidently torn hastily from a magazine. She stuck it on my refrigerator with the "What happens in Amish country stays in Amish country" magnet and stated authoritatively, "Make this for me." I took a look over at the scrap of paper and glimpsed a recipe for coconut-key lime pie -- which is completely in Mom's wheelhouse because she loves coconut and key lime and any sort of pie involving a massive pile of whipped cream -- but not at all in mine because of the aforementioned perceived disgust with creamy consistencies. I decided to make it for her birthday; one is permitted to have whatever baked good one wants on one's birthday, regardless if one's offspring is a pain in the ass.
AND THE PIE WAS DELICIOUS. Who knew? WTF? Do I like creamy, custard-y pies after all? Are pigs flying? Did hell freeze over? Is Guy Fieri wearing his sunglasses over his eyes?
Even more intriguing: does this mean I've liked cream pies all along? Is that even possible? I need to reevaluate my entire worldview.
While I do that, you should make this pie.
P.S. I recently started liking sour cream, too.
++++++
COCONUT-KEY LIME PIE
Adapted from Everyday Food
A great tip from friend and key lime pie-lover Renee: When you find good key limes in the market, buy them, juice them and freeze the juice. (Freezing them in ice cube trays is particularly convenient.) You'll always have great key lime juice on hand to scratch that pie-making itch!
For the crust:
6 oz. graham crackers (about 12 crackers)
3 T. sugar
1/4 t. kosher salt
5 T. unsalted better, melted
For the filling:
3 T. sweetened shredded coconut, toasted
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) unsweetened coconut milk
1/3 c. fresh (or bottled if you can't find fresh) key lime juice, from about 9 key limes
7 large egg yolks
2 c. cold heavy cream
2 T. powdered sugar
First, make the crust. Preheat the oven to 350 degrees Fahrenheit. In a food processor, pulse the graham crackers until finely ground. Add the sugar, salt and butter and pulse until combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is dry and set, 10-12 minutes. Let the pie crust cool completely before filling.
Reduce the oven temperature to 325 degrees Fahrenheit. Spread the shredded coconut in a single layer on a baking sheet and bake, stirring often, until it's toasted and lightly browned, about 5-7 minutes. Keep an eye on it; you don't want it to be too brown.
Make the filling. In a medium bowl, whisk together the condensed milk, coconut milk, key lime juice and egg yolks until smooth. Pour into the prepared crust and bake until it's set but still slightly wobbly in the center, about 50 minutes. (Start checking the pie at 40 minutes, just to make sure you don't over bake it.)
Let the pie cool on a wire rack for 1 1/2 to 2 hours, then refrigerate for 3 hours (or up to 1 day).
When ready to serve, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and powdered sugar on high until stiff peaks form, about 3 minutes. Top the pie with whipped cream and sprinkle with the toasted coconut.
Serves 6 to 8 regular people; fewer if they're cream pie lovers. And, really, who isn't a cream pie lover?
++++++
Previously, on A Stove With A House Around It:
One year ago: a reminder of the American flag cake
Two years ago: mallows and Milan cookies
Three years ago: pesto
