Season To Taste


I like to think most of are us are well equipped to slay the dragons we let live rent free inside our minds. Sadly, at times we allow the power of fear to paralyze us from moving forward, making decisions, meeting new people, or trying new things. Remember the quote, “What would you do if you knew you would not fail?”

Last night I blindsided one of my dragons. Granted, it was but a mere pip-squeak, but I refuse to minimize the battle. I, along with my “pie-coach” made a cream pie with unabashed bravery. I even called my neighbors, Ben and Linda, over to partake of my victory.

Dead Dragon Coconut Cream Pie

1 cup sugar

1/4 cup cornstarch

1/4 tsp.salt

3 cups milk

4 eggs

3 Tbsp. butter

1 and 1/2 tsp. vanilla

1 and 1/3 cup flaked coconut, divided

1 baked pie shell

*meringue for pie

To begin, separate the egg yolks from the egg whites. Set the whites aside because you will use them to make your meringue.

For the filling, in a medium size saucepan, combine the sugar, cornstarch, and salt; gradually stir in the milk. Cook and stir often over medium high heat until thickened and bubbly. (You CERTAINLY want to stir when it begins to thicken or you are going to risk letting it scorch.) Reduce the heat and cook two minutes more. Remove from the heat. Beat the egg yolks slightly with a fork, gradually stir 1 cup of the hot mixture into the egg yolks.

Return egg mixture to the saucepan, bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat and stir in the butter and vanilla. Add one cup flaked coconut. Pour the hot filling into the baked pie shell. Spread meringue over hot filling. Spread to edges to seal. Sprinkle 1/3 cup coconut over meringue. Bake at 350 degrees until golden. Cool before serving. Cover and refrigerate.