In my quest to both get better at making cream pies and to enjoy eating them I challenged myself to come up with some flavors I enjoy in general. It's the best kind of inspiration. Then you can fiddle around until the cream filling that
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I'll be honest. I don't need to eat gluten free so I don't spend a lot of time making gluten free baked goods. So when I was co-teaching Pie Camp with Barbara Swell I didn't focus on the spontaneous gluten free workshop that sprung up within
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Sometimes you want a big hit of coconut in your pie. That's when I whip up this baby. It couldn't be easier. Seriously. There are two ingredients. This crust pairs well with the following fillings: Coconut Cream Banana Cream Chocolate Cream Cereal Milk Cream Lemon Key Lime Peanut Butter etc Coconut Pie Shell Course: Dessert, Pie Cuisine: American Servings:
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Momofuku's Christina Tosi's Cereal Milk creations are legendary. It's to the point where they sell the prepared Cereal Milk in pint bottles so you can feed that itch on the go. As I was drinking the remaining milk from a bowl of cornflakes I wondered.
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This recipe is from my friend Barbara Swell. I first "met" Barbara when I bought her book The Lost Art of Pie Making Made Easy, a sweet little paperback manual that first summer seven years ago when I was making a pie a day all summer.
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