![]() Line the bottom of a 9” springform pan with parchment and set it aside. To make the crust: Preheat the oven to 325ºf. Cookies can be made up to a couple of days in advance and stored at room temperature. re-roll the scraps and cut out more rounds.īake the cookies until the tops are no longer shiny, about 12 minutes. transfer them to the baking sheets, 1" apart (using a small offset spatula helps with this step). On a work surface, roll out the dough to 1/4" thickness, dusting with cocoa powder if the dough is sticky, and cut out small cats or 1 1/2" circles. (at this point you can wrap it in plastic wrap and refrigerate for an hour, up to overnight, but I find that the dough is stiff enough that this isn't totally necessary). pour the mixture onto a work surface and give it a few kneads to bring it all together. with the mixer running on low speed, add the flour mixture and beat until just combined. mix in the vanilla extract and coconut extract. in a stand mixer fitted with a paddle attachment cream together the butter and sugar until light and fluffy. In a small bowl, whisk together the flour, coconut flour, cocoa powder, salt, and baking soda. line two baking sheets with parchment paper. To make the cats: preheat the oven to 325ºf. And I like the look, it’s so geometrically pleasing! Idk if there is an exact reason for the cats other than that they’re cute and you get to call for “80 cats” in an ingredient list which is fun, but the reason for the springform pan is so that you can see the whipped cream on the sides. And the pudding should be made in a medium saucepan, not a small saucepan. But, as my dad had penciled in, it should be made with 80 chocolate cats (referring to the Trader Joe's cookies), not the 30 wafers that it called for, and it should be made in a springform pan, not a pie pan. Martha’s recipe was your typical pudding pie, made with a chocolate cookie crust and topped with whipped cream and toasted coconut. So! I texted my dad for the recipe and he sent back a picture of a printout of a Martha Stewart recipe from 2010 that had some very important annotations in the margins. So then I decided that I shouldn’t dwell on the origins of this pie and whether or not it actually is famous and instead I should learn how to make it. Stoopie and I eventually just shrugged it off and went with it because why not?Īnd then a lot of things became clear when I made the connection that Eggboy, who is also nary a cook, has his one pie that he makes and, on good years, considers to be very famous. And then I thought: Am I, as a deeply loyal member of #teamcake (well, until very recently), forcing all of the pie-loving humans in my family to step out of their comfort zones and make their own pies? And then I thought: □□□ I should shut up and not make this about me. This coconut cream pie thing all seemed to happened out of nowhere, I don't remember him making it when I was little, it just became his "thing" all of a sudden! And I don’t know how it became famous or if it actually is famous, I think he just started calling it that one day?!? I asked him about it once and he named someone from work who thought it was famous or something… so he went with it. A few years ago, my dad, who has always been more of an eater/human garbage disposal than a cook, casually started mentioning his “famous coconut cream pie.” I would get text message pictures on pi day of this pie, or he would just throw it into everyday conversation about dessert, and one time when our family convened in Los Angeles he had brought an entire pie on the airplane from Chicago.
0 Comments
Leave a Reply. |