triple coconut cream pie

I would like to tell you that I made coconut cream pie because after 12 years of requests for it, I submerged my doubts over whether it was my “thing” and finally saw the light. Or that apparently this specific coconut cream pie created by Tom Douglas atDahlia Bakeryin Seattle is so well-known and loved,a previous president would ask for it by name. Or that I made it because I was delighted by the history of coconut in America outlined by Stella Parks in herBravetart cookbook(which we are alreadyway into), where she explains that the earliest packaged coconut you could get in the US, after the Civil War, was dry and chewy, and not very appealing unless you soaked it in something. That thing became cream for custard, because we have very goodtastes. Or that in one of those food holidays I’m a bitdubiousof but not above mentioning should the stars/cravings align, apparently May 8th is National Coconut Cream Pie Day, and we might as well begin preparing today. None of these are true. I actually — in a veritablesad tromboneafter a build-up like the above — made coconut cream pie because I went so overboard buying coconut fora certain wedding cake I made last summerthat I had quite a bit left to use up before its okay-let’s-be-honest-I-blinked-and-missed-it expiration date. What I quickly learned, however, is people* have a level of enthusiasm over coconut cream pie that is virtually unparalleled in any other dessert, save, perhaps,banana puddingorchocolate pudding pie. I believe the theme is pudding. Or — perhaps, just perhaps — the mandatory raft of whipped cream on top. I get it, I really do, especially after making this one: a mile high with equal parts gooey, vanilla-flecked, rum-kissed coconut custard and massive pom-poms of whipped cream, topped off with a shower of toasted coconut flakes and curls of white chocolate. It does nothing halfway and neither should we. * You know how it can take weeks and weeks to find a single date that works on the calendar for all of your friends? Yet amazingly if you group text “I think I have too much coconut cream pie, who wants to swing by and pick some up?” suddenly, everyone is free, and your family is mad at you for giving all their pie away. I will never underestimate the mere suggestion of homemade coconut cream pie again. One year ago:Pistachio CakeTwo years ago:Sheet Pan Chicken TikkaandPerfect Garlic BreadThree years ago:Artichoke Gratin Toasts,Maple Pudding Cake, andPotato Scallion and Kale CakesFour years ago:Avocado Cup Salads, Two WaysandLamb Meatballs with Feta and LemonFive years ago:Ramp PizzaandYogurt Panna Cotta with Honey and WalnutsSix years ago:Pasta with Garlicky Broccoli RabeandClassic Ice Cream SandwichesSeven years ago:Heavenly Chocolate Cake RollandCrispy Potato RoastEight years ago:Shakshuka,Easy Jam Tart,Classic Cobb SaladNine years ago:Simple Potato GratinandPickled Grapes with Cinnamon and Black PepperTen years ago:Lemon Yogurt Anything Cake,Fork-Crushed Purple PotatoesandWhole Wheat Apple MuffinsEleven years ago:Black Bean Confetti SaladandMargarita Cookies And for the other side of the world:Six Months Ago:Bakery-Style Butter Cookies1.5 Years Ago:Baked Alaska,Indian-Spiced Cauliflower Soup, andSkillet-Baked Pasta with Five Cheeses2.5 Years Ago:Cannoli Pound Cake,The Broccoli Roast, andSalted Peanut Butter Cookies3.5 Years Ago:Better Chocolate Babka,Fall-Toush SaladandCarrot Cake with Cider and Olive Oil4.5 Years Ago:Frico Grilled Cheese Sandwiches,Miso Sweet Potato and Broccoli Bowl, andPurple Plum Torte