I love dessert of all shapes and sizes. Aside from cornbread dressing, pie is perhaps one of the more delicious Thanksgiving traditions. I chose to make a coconut cream pie this year to contribute to the feast and was coached by a new friend (a fellow US transplant) as I made homemade crust for the first time! Unfortunately, I don’t have a picture of us actually eating it, but rest assured that it was enjoyed by all as well as pumpkin and apple pies… yum!!
dry ingredients - check! lard - check! eggy mixture - check!
crumbly goodness
we're ready to roll!
perfect fit!
granny's custard never fails...
baked to perfection with the help of this nifty oven thermometer (when your oven only has the option of higher or lower flames, life is difficult to say the least)
beating the egg whites for meringue - I need more practice on this.. stiff peaks!??! ahhh!!
the chef keeping her cool
our finished product!
Looks beautiful, my dear! I can’t wait to see you!!!
Looks great! I am particularly impressed with your crust. Last time I made chocolate meringue pie, I overworked it. Someone at our Thanksgiving meal suggested cornmeal, and that just seems strange to me (though his pie with cornmeal crust was fantastic). I found that I can make a decent meringue if the eggs are room temperature, but it’s all about the timing. I had to rewhip my meringue because the chocolate had burned and had to be redone. Lesson: rewhipped meringue doesn’t work out so well. Wouldn’t you know both had to be done at the same time?