The Pie Hole (in my heart)

I am sad about Pushing Daisies. It seriously has to be one of the wittiest, most intelligent shows ever produced. It could not have a better cast or a more beautiful sense of style. The sets, the clothes, the lighting, all the nods to classic films are all totally jawdropping. So what does ABC do? They live on ridiculous shows like this and cancel Daisies. This is a serious blow.

There being just 2 episodes left, I’ve decided to bake a pie the next 2 weeks to mourn this loss bitterly. I think Ned and company would heartily support my efforts.
This week–a pie from my own head inspired by the Pie Hole’s menu: chocolate coconut cream, made w/o dairy for me baked in my vintage shallow pink Pyrex pie plate:

For a shallow 8 1/2″ pie:

Crust:  6 graham crackers ground, mixed with 1/4 cup sugar, 4 T of canola oil (although today I had lard)

Press into the pie plate and bake at 350 for about 12 minutes until nice and golden.  While the crust is baking, toast 1/2 cup of shredded coconut in a small baking pan next to the crust until golden–it might take a little longer than the crust, it might take less–just watch it because burned coconut is sad.  Set the pie crust and the coconut aside.

Filling:

In a 2 qt saucepan, whisk 1/2 cup of sugar, 1 1/2 tsp. flour, and a heaping T of cornstarch.  Slowly add 1 can of coconut milk.  Turn the heat on medium and bring to a boil, whisking constantly.  Have 2 egg yolks in a wee bowl off to the side.  When the coconut milk comes to a boil, boil for 1 minute, stirring vigorously.  After the minute, pour a bit of the boiling mixture into the egg yolks and whisk until combined.  Stir the egg yolk mixture into the rest of the coconut milk and return to the heat for 1 more minute.  Take the pan off the heat and add 1 cup of shredded coconut and 1 tsp. of vanilla.  Pour the filling into the pie crust and cover with plastic, making sure that the plastic touches the filling so it doesn’t get a skin on it.  Chill for 3 hours, or until good and cold then top it:

Topping:

Boil 1/2 cup of coconut milk.  Chop 1 bar of really dark chocolate–use your favorite and go as dark as you please.  I’m a fan of Lindt 70% myself as well as Green and Black Organic.  Add the chocolate to the coconut milk and stir off the heat until melted.  Pour on top of the pie.  Return the pie to the refrigerator and chill, uncovered now until the chocolate has set.  Just before serving, top with some toasted coconut that you set aside.

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