The Great American Pie Tour

As Easy as Eating Pie

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As presented in Grafton's Valley Messenger. Read Latest Edition

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By Matty Schaefer For the week of 7 June, 2022 Cold Brew Café 53 Armidale St., (Armidale St. and Cambridge St.) South Grafton, NSW

Let’s Recap:
One of our regular customers told us he longs to drive across the United States, stop at diners along the road and just eat pie. Oh boy, what a great trip that would be! But, we thought, why go all the way to the States when we could do that right here in South Grafton! This is a tour of America’s most beloved food: pie.

Coconut Cream Pie

Way Better than Maryann’s!

One friend of the Café, while enjoying the “Key” Lime Pie, remembered Maryanne’s Coconut Cream Pie from Gilligan’s Island, and asked if we’d ever consider making that pie for our Great American Pie Tour! Our answer, “Absolutely!” for so many reasons!

The 8th of May was National Coconut Cream Pie Day in the States. And Coconut Cream Pie is an American Diner standard. That easily qualifies it for The Great American Pie Tour. (More than “…a three hour tour.”)

A few coconut facts:

Shredding and drying coconut meat was the French solution to the problem of transporting coconuts! (Maryanne didn’t have this problem ).

Coconuts are neither a nut, nor a fruit. The coconut is a seed! (The Professor could have told you that.)

During shortages of plasma, coconut water has traditionally been used in its place in IV transfusions. (A financial opportunity for Mr. Howell, perhaps?)

Falling coconuts kill about 150 people worldwide each year — twice the number of deaths by shark attacks. (Gilligan was hit by two coconuts while on the island! The Skipper and Gilligan once built a raft that was eaten by a shark.)1*

We have two types of crust to explore with our Coconut Cream Pie; our old favourite Pate Brisee pie crust, and Marie biscuits, coconut crust. Both of which we will be attempting over the next two weeks. Both will be delicious, especially with our cold brewed coffee. And both of them will be better than Maryanne’s. This pie is truely one that will make you sigh, “That was as easy as eating pie.”

So weather your wanting to relive your enjoyment of Gilligan’s Island or you just crave Coconut Cream Pie like we do, we look forward to seeing you at Cold Brew Cafe soon!

You can find posts of our recipe progress, "tips and secrets” and other updates on our FaceBook page @coldbrewcafeaustralia. Search #greatamericanpietour to find our past posts and pies on the Great American Pie Tour and look for the final Coconut Cream Pie recipe in the next printing of the Valley Messenger.

1* Amazing Facts about Coconuts, retrieved from: National coconut-cream pie day

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Coconut “Dream” Pie

If you avoid making custard pies like the plague because they are too persnickety, you must try this one. We found the simplest recipe to be the best recipe!

Crust

In the food processor pulse until very fine:

½ packet Marie biscuits (125g)
½ cup coconut (we used a combination of sweetened and long thread unsweetened coconut for all additions here and below.)
1 teaspoon sugar
11/4 teaspoon salt (the almost over-salted crust really works with this pie)

Add:

4 tablespoons (57g) butter
Pulse another 15 times until comes together
Press into a pie dish and bake 170 ℃ for 15-20 minutes. At the 12 minute mark watch that it doesn’t burn.

Filling

In a large sauce pan off the heat whisk until very well combined:

3 C Milk
5 egg yolks
5 tablespoons (47g) cornflour
¼ teaspoon salt
Heat on medium/high heat whisking constantly until it starts to bubble.
Turn down the heat.
Simmer and whisk until very thick (temp should reach a minimum 82 ℃)
Take off heat and add:
½ cup coconut
½ teaspoon vanilla (real please)
Mix well and fill cooled crust
Cover custard with parchment or cellophane.
Refrigerate a minimum of 3 hours.

Cream topping

With hand mixer or large mixer with whisk attachment whisk:

1 ½ cup pure cream
3 tablespoons sugar
1 teaspoon vanilla
Starting on medium for 1 minute
Then on high for 3 until stiff peaks form
Mound onto pie in the middle and spread outward leaving 1 cm away from crust.
Sprinkle with toasted coconut that can be toasted in a skillet.

Enjoy!

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