Do you ever get in one of those moods where life seems tipped upside down, like nothing is particularly bad or good, just different. Or maybe some things seem so great that you’re just waiting for them to fall apart. Or maybe things have already fallen apart and you just don’t know it. Or maybe things are changing and it scares the bejeezus out of you and you’re just not quite sure what tomorrow will bring, so you spend all day wondering, but then tomorrow comes and goes and things stay unchanged. Do you know what I mean? Unsettled may be the word I’m looking for.
This post is about pie, so don’t worry about things getting too deep. I just felt I owed you an explanation as to why things have been a little quiet around here. I guess things are just a bit unsettled. Things are good. I think. Maybe just unclear.
Anyway, today, instead of thinking about tomorrow, I decided I would make pie. Delicious, fruity-meets-creamy pie with a surprise in the crust. And that my friends is, without question, good.
As you may know, this year I’m making as many pies as I possibly can in order to perfect my pie making skills. With blissfully warm temperatures this week, I decided to try a cool cream pie loaded with fresh berries.
I also wanted to whip up my own graham cracker crust. As tempted as I was to buy a pre-made crust, there is something about serving up a special homemade pie in a tinfoil pan that didn’t seem right. Plus, if I can tackle a traditional pie crust, this shouldn’t be that much harder.
Since I seem to have issues with making an extremely traditional pie, I decided to mix things up a bit and add some coconut to my graham cracker crust. Why not, right? The more flavors we can bring to this pie party, the better.
Talk about magic. This is the type of dessert that summers are made for! Creamy custard, tart berries, and a little crunch in the crust. It’s heaven in a pie pan.
It’s also a perfect recipe for helping to settle the unsettledness. At least for today.
Adapted from Country Living
Coconut Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
1/2 cup shredded sweetened coconut
1/3 cup white sugar
6 tablespoons butter, melted
1 1/4 cups whole milk
2 large egg yolks, beaten
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter
4 cups fresh blueberries (You can use frozen. Just thaw and drain off any juice.)
1 cup water
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon unsalted butter
Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for seven minutes. Allow the crust to cool.
In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
Slice, serve, and savor!