Monday, April 13, 2015
I made this for Pie Day this year (March 14). It may have been a day early or a day late, but it was an excuse to make pie just the same. A Coconut Cream Pie recipe in the new Penzey's Spices catalog inspired me to make this one. My past experience making Coconut Cream Pie led me to believe it was really more of a custard than a cream. I am still tweaking my version of the recipe, but I will post it when I am satisfied. The next version will use coconut milk instead of whole cow's milk. I'm excited to try the result. One bag of sweetened shredded/flaked coconut from the store makes four of these pies, so I've got two more before the bag is gone.
Current Pie Tally: 161
I wish I could remember what I made this Chocolate Pudding Pie for. Perhaps someone came to visit us or I had a party to go to? It's all a blur. Oh wait, it's coming back to me. I think I may have made it for when I hosted Book Club a month or so ago. Anyway, here is the link to the recipe. Omit coffee ingredients and substitute arrowroot starch for cornstarch.
Current Pie Tally: 160