So, it’s definitely spring outside.
Just out the window I can see 1) crocuses popping through the ground 2) robins hopping all over the place like little red breasted lunatics 3) big red buds on every twig of every dampened chestnut tree. There’s no denying it. Don’t you dare deny it!!
Living in the city for the last 5 years I never really took much notice in the arrival of spring. That first warm day I would come home from work craving beers in the sunshine and the Sex Pistols on the record player. Id put on a tshirt, open every window in the apartment and clean my bath tub. But that is about the extent of my spring fever. Here on the farm it’s completely different and very exciting. Theres green and mud everywhere. As soon as sundown hits you can start to hear that familiar sound of frogs chirping. At night you can hear deer calling through the foggy fields. And I start to spend an inordinate amount of time doing my favourite warm evening activity; walking around the lawn in bare feet, standing in places, turning around and wandering the opposite direction, as if I lost something in the grass. Very satisifying.
In celebration of the first official day of Spring, and my boyfriend’s Dad’s birthday, well shucks, I just had to go ahead and make a pie. Bill loves coconut macaroons, and coconut cream pie, so instead of trying to decide which to make, I smooshed both together and came up with this Coconut Macaroon Cream Pie. A very good pie, especially for spring.
Coconut Macaroon Cream Pie
Yield: One 9″ pie
Time: 1 hour
Now theres 4 different elements to this pie, but it is still quite fast and every layer uses pretty much the same stuff as the next. The base is a graham cracker crust mixed with shredded coconut and melted chocolate which makes it chewy and delicious all on its own. The filling is a creamy coconut custard, just the right thickness to slice, but still soft and velvety. 1/4 cup of rum in the whipped cream gives it a nice punch. And then a pile of soft macaroony goodness on top. It’s not too sweet, just the right amount of chewy-crunchy and nice and coco-nutty.
2 cups graham cracker crumbs
2 cups unsweetened shredded coconut
1/4 cup brown sugar
1/4 cup cocoa powder
1 tsp salt
1/2 cup butter
Preheat oven to 350.
Mix graham crumbs, coconut, brown sugar and salt together in a bowl. Melt chocolate and butter together. Mix into dry ingredients until mixture sticks together when you press it in your hand. Press into a 9″ pie plate. Bake for 10-15 minutes until crust is dry. Cool.
2 cups coconut milk
1 cup 35% cream
2 cups unsweetened, shredded coconut
1 cup sugar
3 egg yolks
4 tbsp corn starch
1/2 cup water
2 tsp vanilla
Bring coconut milk and cream to a boil. Add in coconut. Let sit 30 minutes. Strain out coconut very well and set aside.
Add sugar to coconut milk and cream back to a boil. Temper into egg yolks. Mix cornstarch with water until there are no lumps and add to cream mixture. Add in vanilla. Put back onto the stove on medium heat and stir constantly until mixture thickens. Strain. Pour into cool pie crust and place a piece of plastic wrap tightly against the surface. Chill.
2 cups 35% whipping cream
4 tbsp icing sugar
4 tbsp rum
Whip until stiff peaks. Spread over pie.
Reserved coconut from custard recipe
2 egg whites
1 cup sugar
Make sure coconut is thoroughly drained of all liquid. Mix in egg whites and sugar. Spread out on an even layer on a parchment lined baking sheet and bake at 350 until mixture is toasted brown and looking dry, stirring with a fork every couple of minutes. Cool. Sprinkle over pie!