As the custard sets, it absorbs some of the rich butteriness of the frosting, infusing the entire pie. As a result, the taste is kind of like cream pie meets birthday cake, in a decidedly delicious way.
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To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream.
Have you ever watched someone take their first bite of banana cream pie? They taste. Their eyelashes flutter closed. They sigh. They moan. And then, they dive in for more. It's downright risqué. In fact, the only thing better than eating banana cream pie might be making one, knowing that you'll be bringing happiness and pleasure to the world.
I wanted a custard that is smooth, eggy, and full of pure coconut flavor from coconut milk, not just an artificial imitation. I wanted sweetened flake coconut, slowly toasted in the oven until the sugar caramelized, whisked into the custard and liberally sprinkled over the top. I wanted real whipped cream, lightly sweetened with confectioners' sugar, and a crust so buttery, crisp and flaky, it could stand up to the filling without getting soggy. This recipe is the real deal.
Chris Monroe is a man with an obsession. That obsession is called Hunka Pie, and it's become the premiere pie stand in Little Rock, Arkansas. Usually you'll find anywhere from five to eight different pies on the menu. But a while back Chris came up with an unusual idea: he decided to bake 100 different pies in a single night for sale in a grand pie extravaganza the next day.
When I think about classic summer treats, the kind that have been vended from the windows of ice cream trucks for generations, the first that comes to mind is the Creamsicle. A Creamsicle, for those unfamiliar, is a bar of vanilla ice cream, coated with flavored frozen ice, and served on a stick (basically, a popsicle with an ice cream center). While Creamsicles come in many flavors, the most iconic is orange. Some team of Madison Avenue geniuses dubbed August 14th (just a few days from now!) National Creamsicle Day, and I've pulled together my own take on this orangey treat for the occasion.
Banana cream pie always brings to mind those revolving fridges at diners, stockpiled with chilled desserts gussied up with from-the-can whipped cream bouffants. I love bananas—and those lit-up iceboxes—but it has never once occurred to me to order banana cream pie. It always looks jiggly and a bit sad, especially next to the buxom double-crust apple pie and the luscious chocolate silk. It was time to give the banana cream pie some help. And yes, bourbon is very much involved.