This week I decided to bring together two of my favorite worlds -- pudding and pie -- with a Coconut Cream Pie, based on an America's Test Kitchen recipe.
The coconut custard part was pretty straight-forward. The hardest part was probably not eating the filling before it hit the pie crust.
Skipping the pie, you could probably layer this filling with shortbread or other "plain" cookie and top with whipped cream for a yummy dessert.
Instead, per instructions, I placed a layer of plastic on the pie and allowed it to chill for four hours.
At that time, I checked in on the pie and was bummed to discover condensation under the plastic. Slicing the pie, later, I also encountered a lot of moisture, which would make me not want to serve this pie to guests as it didn't look too appetizing.
Normally, I would attempt a second pie but, to be honest, this is a heavy pie and consuming two of them in a week...well, a girl has to have her limits.
However, I will return to this pie later this year. A couple things I may try -- 1) using something other than plastic wrap, which I believe is just needed to prevent a skin from forming on the pie, 2) creating the pie without the plastic wrap (or other layer) and see how bad the skin really is, 3) use a different crust (the original recipe used a graham cracker crust, which possibly absorbed some of the moisture
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