Sunday, June 20, 2010

Happy Father's Day!

In honor of my wonderful husband on his first Father's Day, I made him a special treat. This is something I would never in a million years make, except he loves it. I do not. Which means that this whole entire pie is his. I wonder how long it will take him to eat the whole thing?

When I first met my husband, his love of all things coconut grossed me out. Macaroons, German chocolate cake, coconut cream pie. Anything with coconut is loved by him. I do not love coconut (the texture is odd to me). I have learned to like it over the years, but I still do not love it. If it's placed in front of me in dessert form, I will eat it. I can't not give my husband his favorite thing, so off to make a pie I went.

He gets a German chocolate cake every year on his birthday. This year for his first Father's Day, I tried my hand at a coconut cream pie. I never realized how easy a cream pie was to make. I assumed I had to boil the filling to make it thick. This particular recipe required no boiling. I just needed to measure and mix.

This morning, at 7:00 am, while the wee one was sleeping, I went to work on the pie. It took me a grand total of 15 minutes to make. I will fully admit that I did not make the pie crust from scratch. If I had, it would have added a significant amount of time to my pie baking adventures.

The pie baked up beautifully, but it's missing something. I realized after about an hour what is missing: Whipped cream on the top. Don't coconut cream pies usually have a ginormous mound of whipped cream on them? Thankfully, I have some whipping cream in the refrigerator from a recipe a couple of weeks ago. Because I am a good wife, I will whip that up and top the husband's pie. He darn well better not ask for Cool Whip.

Here is the lovely pie before the whipped cream.

How did this taste? I have no idea. I don't like coconut remember? The pie sure looks pretty (with the exception of a little burnt edge. My oven has hot spots).

Coconut Cream Pie

1 pie crust
3/4 cup sugar
2 tablespoons flour
2 eggs
1 cup milk
2 teaspoons butter
1/8 teaspoon ground nutmeg
1 cup flaked coconut

1. Mix together sugar, flour and nutmeg. Beat in eggs. Add milk and butter and stir. Stir in coconut. Pour filling in unbaked pie shell.

2. Bake at 425 degrees for 20 minutes.

Here is the lovely pie after the whipped cream. I would like to point out that by the time I took this picture, half the pie was consumed.