If too many cooks spoil the broth, too many bloggers confuse the blog post! Yes, Miss Persi Kitten, that’s directed at you. First she hops up here for some snuggles and now she’s got her little paws all over the keyboard. This is the most edited post yet and we’ve just started. According to her, the name of the recipe is l,hklk. Sounds like Klingon when you say it out loud and that’s not exactly what i was going for here. My original name for it is already taken (yes, i Googled it just to be sure), so Persi’s might have had more consideration if not for one thing: my nephew Cody’s birthday. In honor of the eldest nephew’s 14th year, we christen this concoction “Cody Pie.” Kinda reminds you of Cutie Pie, which he definitely is. Although he may not appreciate being called that since he’s a young man now. And a handsome one at that! ;0)
This pie was born from one cool thing i saw on the Interwebs one day. Jo at Nutty Kitchen (http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/) blogged about her hubby’s discovery of coconut whipped cream. I kid you not. Had my attention too! He had placed a can of coconut milk in the fridge overnight and upon opening discovered that it was mostly solid. Smart man decided to whip it like you would cream with the addition of some vanilla flavoring and cinnamon and created something awesome. WELL! That’s been stewing in my brain pan for a while now and finally the ideal marriage of ingredients sprang forth from these randomly firing neurons, as Michael likes to say. My girls and i agree that Peter Paul candy company could have the world’s perfect candy bar if they’d only do one thing: substitute the dark chocolate from the Mounds bar with the milk chocolate on the Almond Joy. Oh, sweet cocoa beans! How more wonderful could you get? So the thought began…pie crust, toasted almonds, chocolate filling, whipped coconut cream, toasted coconut. Ding! Ding! Ding! Ding! Ding!
Now i will say that i’m not through with this…i think it needs just a little more tweaking before i get the nerve up to send it into Pillsbury or Taste of Home, but it’s a pretty good start. And the name’s pretty apropos too. Like Cody, it’s sweet, nutty, and leaves a smile on your face. Happy Birthday, dear Cody the Cutie Pie! This one’s for you.
Disclaimer: i cannot include a photo of the pie because, quite frankly, it no longer exists, except around a few waistlines in this household. You don’t want to see pictures of those.
1 unbaked pie crust
1/2 cup slivered almonds
4 Tbs. baking cocoa powder (if you can find Hershey’s Special Dark, go for it!)
3/4 cup sugar
5 Tbs. flour
1/4 tsp. salt
1 1/2 cups milk
1/2 tsp. vanilla
2 egg yolks, beaten slightly
1 Tbs. butter
1 can coconut milk (not low-fat), refrigerated overnight or at least several hours
1 tsp. vanilla extract
1/3 cup Splenda or sugar
1/2 cup coconut flakes, toasted
Spread almonds on bottom of pie shell that has been pierced with a fork. Bake at 350 degrees for 20 minutes or until thoroughly browned. Allow to cool.
Combine cocoa, sugar, flour, salt, milk, and egg yolks in a saucepan, stirring with a whisk. Cook over medium heat until thickened, anywhere from five to ten minutes, working out lumps. Pour into pie shell and refrigerate at least an hour.
After pie has cooled, remove solid coconut cream from can, saving the remaining water for another recipe or smoothie. Whip cream, vanilla and sweetener for several minutes, until “fluffy”. Spread on top of pie and add toasted coconut. Refrigerate at least 30 minutes or until ready to serve.