A Hankerin’

Out of the blue, it seemed, I acquired a hankerin’ for coconut cream pie tonight. I think it was the rice we had for supper. The rice reminded me of rice pudding, and that quickly morphed into thoughts of coconut, which quickly and effortlessly changed into dreams of coconut cream pie.

So, before that idea left me as quickly as it appeared, I promptely whipped out the cooking utensils, pots, and ingredients. With singlemindedness and much determination, understood only by those who get strong cravings for delightful dishes, I whipped it up. Well, it actually took me an hour from start to finish, and that includes the cleaning up, so that wasn’t so bad. And now I have a pie cooling outside on the deck. When hubby gets home tonight from the hockey game, won’t he be pleasantly surprised. I did it all for him. NOT! Well, sort of. Well, partly. Mostly for me, just because when I get something in my mind to do, nothing can dissuade me. Especially if it involves yummy food.

The recipe I chose to use comes from here. Lovely site!

1. Prop open the lap top on the counter.

2. Whip up a couple of pie crusts and bake them. Freeze one for next craving.

 

3. Meanwhile, cook filling.

4. Pour filling into cooled pie shell. Add toasted coconut. Cover with cling wrap. Set outside on deck to cool. (Add whipped cream topping before serving—VERY important)

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5. Be sure to leave a little filling in pot, so you can use the spatula to scrape the goodness and eat it. Am I the only one that anticipates  this?

6. Take out the cinnamon/sugared baked pastry scraps and eat them as a snack while you’re waiting for the pie to cool.

There you have it. Six simple steps to a lovely dessert for a cool Fall evening. If you’re in the area tomorrow, come over for a piece. There MAY be some left!