It's a gorgeous day in Seattle City today. The sun is finally out in it's full splendor, and honestly feels like summer is here, with "June-uary" behind us. Oscar's daycare and school was closed today for teacher appreciation day. So I had to opportunity to take a vacation day and spend it with him. I do love my little boy to pieces, and really look forward to the day where he can eat all the foods I prepare.
I had some milk, cream and eggs in the fridge. The milk was going to expire soon, as was the cream. Eggs last forever for the most part. But with summer in full force, I always crave pie. Berry pies. Cream pies. Savory pies. Doesn't really matter to me. Nothing beats a good from scratch pie. So with that thought in mind, I decided to create a pie with pantry staples so we can enjoy it at some point this weekend.
First, I baked off a single crust pie crust.
Next, I made a batch of custard with the milk, cream, eggs and a few other pantry ingredients that I had. Homemade custard or homemade pudding is really easy to make with just a few ingredients. With the dairy, I added sugar, salt and eventually some cornstarch and vanilla to make a base batch of vanilla custard.
I ended up taking half of the batch of custard and keeping it as basic vanilla. I took the other half of custard and added some unsweetened baking chocolate to it. Once melted I had two kinds of custard to layer into this pie. After I filled the baked crust with vanilla custard, I sprinkled some unsweetened coconut over the top.
After the coconut was layered, I added the chocolate custard that I made.
After the chocolate custard was spread to my satisfaction, I added an additional handful of the unsweetened coconut, and a big handful of roughly chopped toasted pistachios. Once this sets up in the fridge, all I need to add is a dollop of fresh whipped cream to the top. We'll have a great impromptu dessert indeed to enjoy this weekend.
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