For the love of PIE ~ Week One: Resilience

10 Weeks ~ 10 Pies ~ 10 People ~ 10 Virtues

There’s no sweeter way to honor those who have impacted my life with virtue than by baking pie.  For the next 10 weeks, I will be spotlighting a pie each week that represents a special person in my life that has passed on one of life’s important virtues to me.

Week One

Resilience, derived from the Latin word resilire meaning to leap, spring back; rebound, is one of the many words I use to describe my mother.  If there is anyone who has mastered falling from the horse, dusting off, and getting back on, it’s her.  Since I was 5 years old, I have observed my mother living by the philosophy of a little Blue Tang fish named Dori,… “Just keep swimming, just keep swimming!”  And she has done just that.  Adversity is no stranger to her life and if you asked her how she’s gotten through the rough times, I would guess that her answer would be, “I had to!  There was no other choice.  You just do it.”  It has been difficult for my mother to understand or find meaning in the challenges that life has thrown her.  Isn’t this true for all of us?  It’s not until much later that we look back and begin to have clarity about life’s lessons and grow from our adversity.  Many times we fail to ever find it.  But through uncertainty it is essential to hold tight to faith, hope, and courage.  It is through these that we become resilient.

Throughout my life, there have been many times that I have reflected on my mother’s resilience when I have been faced with challenges of my own.  It has given me the courage to “just keep swimming” and I have always come out on the other side and been able to look back and see how far I’ve come.  Life has tested me in countless ways, both subtle and harsh.  Without a sense of resilience, I can’t say where I’d be right now.  At times I’ve had to reach deep to find it, searching blindly in the dark for something steady to hold on to until I discover the courage to take one more step.  Although resilience is something that I believe comes from within, it can take an external reminder that it still exists within us.  This can take many forms:  a light, a loved one, a singing bird, a beautiful sunrise, a kind word from a stranger, the lyrics of a song.  The thing to remember is that you must have your eyes and ears open to it.

Basic Flaky Pie Pastry: Photograph by Andrea Karapas

I’ve chosen Coconut Cream Pie with Coconut Meringue Topping to honor my mother and the strong sense of resilience she’s brought to my life.  Not only is this my mother’s favorite pie, its meringue topping represents this virtue.  Meringue’s appearance is soft and delicate but when made properly is very stable.  The chemistry of meringue is very interesting and quite fitting for my mother’s story.  When egg whites are beaten, some of the hydrogen bonds in the protein break, causing the protein’s structure to unfold. This change in structure leads to the stiff consistency required for meringues. The cream of tartar stabilizes the egg whites giving them a hardiness to withstand the high heat under the broiler.

My mother continues to keep pushing through her challenges and doesn’t give up.  She is a source of tremendous strength for me and when she needs someone to encourage her to get back on the horse, I’m always there for her, reminding her how resilient she is.  When life gives you lemons, you can’t always make lemonade.  But if you can throw those lemons in your backpack and get back on the horse, at least you’ll still be moving forward.

Coconut Cream Pie with Coconut Meringue Topping: Photograph by Andrea Karapas

 
Coconut Cream Pie with Coconut Meringue Topping: Photograph by Andrea Karapas
 
Basic Flaky Pie Pastry
Ingredients for a single crust:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
1/4 cup cold vegetable shortening, cut into pieces
1/4 cup cold water
Instructions:
Put the flour, sugar, and salt in the food processor.  Pulse several times to mix.  Scatter the butter over the dry ingredients and pulse the machine 5 or 6 times to cut in.  Fluff the mixture with a fork, lifting it up from the bottom of the bowl.  Scatter the shortening over the flour and pulse 5 or 6 times.  Fluff the mixture again.  Drizzle half of the water over the flour mixture and pulse 5 or 6 times.  Fluff the mixture and sprinkle on the the remaining water.  Pulse 5 or 6 times more, until the dough starts to form clumps.  Overall, it will look like coarse crumbs.  Dump the contents of the processor bowl into a large bowl.  Test the pastry by squeezing some of it between your fingers.  If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it with your fingertips.
Using your hands, pack the pastry into a ball  as you would pack a snowball.  Knead the ball once or twice, then flatten the ball into a 3/4-inch-thick disk on a floured work surface.  Wrap the disk in plastic and refrigerate for at least an hour or overnight before rolling.
 
Coconut Cream Pie with Coconut Meringue Topping
Ingredients for Filling:
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 cups whole milk
4 large egg yolks
1/2 cup canned cream of coconut, well stirred
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Ingredients for Coconut Meringue Topping:
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
5 tablespoons sugar
Big pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/2 cup sweetened flaked coconut
Instructions:
If you haven’t already, prepare the pastry and refrigerate it until firm enough to roll, about 1 hour.
On a sheet of lightly floured waxed paper, roll pastry into a 12-inch circle with a floured rolling pin.  Invert the pastry over a 9 inch standard pie pan, center, and peel off the paper.  Tuck the pastry into the pan, withough stretching it, and sculpt the edge into an upstanding ridge.  Place in the freezaer for 15 minutes, then fully prebake* and let cool according to the instructions below.
Combine the sugar, cornstarch, and salt in a medium-size, heavy saucepan, preferably nonstick.  Whisk in the milk, egg yolks, and cream of coconut.  Place over medium heat and cook, whisking virtually nonstop, until the mixture starts to thicken and comes to a low boil, 5-7 minutes.  Continue to whisk and heat until quite thick, about 1 1/2 minutes.  Remove from the heat and whisk in the extracts.  Immediately pour the filling into the cooled pie shell and set aside on a wire rack.  Preheat the broiler.
While the filling is still hot, make the meringue topping.  Combine the egg whites and cream of tartar in a large bowl.  Using an electric mixer on high speed, beat until the whites are firm and voluminous.  Add the sugar 1 tablespoon at a time, pausing for about 10 seconds between additions.  Beat in the salt and extracts.  Comtinue to beat until the meringue is stiff and forms pointed peaks when the beaters are reaised.  Do not overbeat, or the meringue will become too stiff to be easily spread.  Fold the coconut into the meringue.  Spoon the meringue over the warm filling, spreading it to the edge and anchoring it to the pastry.
Set the pie on a baking sheet and very briefly run it under the broilder to brown the meringue.  Don’t leave the over; this will take a very short time and you need to stand watch. 
Transfer the pie to a wire rack and let cool.  Serve slightly warm or at room temperature.  Or cover with loosely tented aluminum foil and refrigerate up to 2 days.
 
*to fully prebake the crust:  Tear off a piece of aluminum foil about 16 inches long.  Fit the foil inside the pie shell and let the excess foil on the ends just flare out like wings.  Don’t bunch it around the pie pan, or you’ll deflect heat away from the sides.  Pour in enough dried beans to reach the top of the pan or use pie weights if you have them.  With your oven preheated to 400°F, bake the pie shell on the center rack for 15 minutes.  This first stage of baking really sets the crust – not fully baking it, but allowing it to settle and take on the shape of the pan.  After 15 minutes, slide out the rack and slowly lift up on the sides of the foil to remove the weights.  Take a fork and prick the pastry all over the bottom, perhaps seven or eight times, covering as much area as possible.  As you stick the fork in, give it a little twist to enlarge the holes slightly.  Lower the oven temperature to 375°F and continue to bake the pie shell for 15-17 minutes.  Check on the pie shell once or twice during this time to make sure it isn’t puffing up; if it is, prick the problem spot with a fork.  Whisk an egg white until frothy, then paint it over the holes you’ve poked to prevent the filling from leaking.  Put the pie shell back in the hot oven to bake the egg white to a hard finish, about 2 minutes.  Remove the pie shell from the oven and put it on a wire rack to cool.
 
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4 Responses to For the love of PIE ~ Week One: Resilience

  1. Kristin's avatar Kristin says:

    So, I’m not a fan of recipe blogs because I generally find them to be incredibly boring. However, I freakin’ LOVE your blog!! Reading a well-written personal story that ties into the recipe so perfectly makes for a great recipe blog 🙂

  2. Pingback: For the love of PIE ~ Week Two: Diligence and Discipline | I'm From Baklava and Ouzo…a love story

  3. Pingback: Midweek Mix-in: The Great Pie Crust Debate - Butter or Shortening? - Serving Up Fort Collins

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