You’ve got to love a country that sets aside a whole day on the calendar to celebrate dessert. Yes, my fellow Americans, it’s that time of year again — get out your rolling pins and let the flour fly!
Pie just happens to be my favorite dessert of all time. I love ’em all — apple, pumpkin, cherry, lemon meringue, blueberry, marionberry (a Northwest specialty). My favorites, though, are strawberry-rhubarb and coconut cream. Mmmm.
And since it’s National Pie Day, I figured this would be the perfect time to announce two forthcoming books for 2010 which, coincidentally, are both pie-related. What can I say? I must have been piestruck when I picked up my pen…
My first picture book! And no, as you can see, I did not illustrate it (I can’t even draw stick figures). The sublime Ms. Amy Schwartz did. Wait until you see what she has in store — I’m absolutely head-over-heels in love with her artwork. As a writer, handing over one’s manuscript to an illustrator is akin to handing over your newborn to a babysitter the first time you venture back out into the world. Let’s just say there’s some trepidation involved. With Amy, though, I hit the jackpot, and I couldn’t be more thrilled with her vision for my story.
Babyberry Pie will be published next fall by Harcourt.
The second book in my pie-a-palooza of a fall lineup is the fourth installment of the Mother-Daughter Book Club series. The cover is almost-but-not-quite-ready-for-prime-time (check back here in a few days). The title tells it all, though. Pies & Prejudice hits the shelves in September, and I’ll bet you can guess what the book club will be reading this time around!
All this talk of pies is making me hungry. Fortunately, there’s one waiting for me in the kitchen.
Years ago, I coaxed one of the waitresses at Heather’s Cafe in Cannon Beach, Oregon, into sharing the restaurant’s recipe for coconut cream pie. The cafe, alas, is no longer in business, but its memory lingers on in this sweet treat. Here’s the recipe:
Coconut Cream Pie
Heather’s Cafe — Cannon Beach, Oregon
1 c. heavy cream
3 c. milk (don’t use less than 2%)
1-1/4 c. sugar
6 egg yolks
4 T. cornstarch
Pinch of salt
1 T. vanilla
1 T. butter
3-4 cups coconut
Baked pie crust
In a bowl, mix 1/2 c. milk, salt, egg yolks, and cornstarch.
Bring remaining cream, milk, and sugar to a gentle boil. Pour a bit slowly into the egg mixture, stir, then slowly pour egg mixture back into the heated milk (the point here is to avoid scrambled eggs). Return to medium low heat and stir until thickened and boiling (small bubbles, not full rolling boil). Boil for about four minutes.
Remove from heat; stir in butter and vanilla. Add 3 cups coconut (more or less, depending on your preference). Cool. Pour into baked and cooled pie crust. Top with whipped cream and toasted coconut flakes.
Happy National Pie Day!