Pi Day!
Beloved by math nerds everywhere. Pi Day comes on March 14 – because the first three numbers of the mathematical expression for Pi is 3.14. You should have seen all of the excitement in 2015 (the first five numbers are 3.1415).
When my kids were little it was great fun to bring a pie to school on March 14th. One elementary school hadn't heard of this delicious holiday until my child walked in with a Chocolate Silk Pie and utensils. By then I'd learned that if I was sending a pie to school I also needed to be sure to send a pie knife, plates, napkins, and forks.
Of course, some families prefer to celebrate at home. Which brings up a very important question…
What Kind Of Pie?
Every year on this day the question running all over the internet is … What Kind Of Pie? Because, after all, there are so many delicious kinds of pie. Of course, there's the standard apple or cherry. But let's not forget that pie doesn't only apply to sweet or fruit pies.
There are also a lot of savory choices such as pot pie, shepherd's pie, and even pizza pie.
The one thing that's pretty much guaranteed? Everyone has a favorite flavor of pie.
This year we're celebrating with a pie recipe much beloved by an elder member of our family.
You’ll need a baked pastry shell of some kind to put it in. While a graham cracker crust will work, it's not as good and tends to get soggy. A traditional baked pie crust is the best option. Fortunately, you can buy pre-made unbaked gluten-free pie crusts. These are usually found in the frozen food section of the grocery store. You'll need to follow the directions on the crust and bake it before you make this pie.
Poppy's Coconut Cream Pie
Ingredients
- 1/2 cup evaporated cane juice crystals
- 3 Tbsp organic cornstarch
- 2 cups shredded coconut toasted and divided
- 1 Tbsp organic butter
- 1/8 tsp sea salt
- 1 1/2 tsp vanilla extract
- 3 cups coconut milk with the cream — I prefer Native Forest Organic in the can — it takes 2 cans
- 3 large eggs or 5 egg yolks for a richer pie
- 16 ounces whipping cream or heavy cream read the label so there’s no gums, carrageenan or other negative ingredients in it
- 1/4 cup evaporated cane juice crystals
- 1 1/2 tsp vanilla extract
Instructions
- Mix together cornstarch, sugar and salt
- Add to a pan with coconut milk/cream
- Cook over medium until thick and bubbling
- Reduce heat and cook 2 minutes longer, stirring frequently to prevent sticking or burning
- Remove from heat
- Gradually add 1/2 C. of hot mixture into beaten eggs or yolks
- Return egg mixture to pan and cook over medium heat until hot but not boiling
- Cook at heat 2 more minutes
- Remove from heat add in butter, vanilla, and one cup toasted coconut
- Pour into pie shell
- Cool completely 1-2 hours in fridge
- Make whipped cream by combining whipping cream, sugar, and vanilla until firm peaks form
- Spread whipped cream over the top of the pie
- Sprinkle with remaining toasted coconut
- Chill for 1-2 hours before serving
