Hawaiian Coconut Cream Pie with Pineapple Twist

0:00It's March 9th. Let's get into the latest global headlines. Hawaii brings to mind swang coconut trees, white sandy beaches, and fresh pineapple, and now there's a pie that captures all that tropical vibe. From the cookbook 50 pies, 50 states by Stacey May-Yan-Fong, this coconut cream pie features a classic Hawaiian-halpy accustered filling in a pie. Graham cracker crust topped with a pineapple upside down layer for a fun 60s twist. The pie stands out by blending hoppia, that smooth coconut custard, with caramelized pineapple slices, and maraschino cherries on top. You start with a simple filling made from coconut milk, heavy cream, egg yolks, sugar, and cornstarch, then chill it until firm. Stacey May-Yan-Fong drew inspiration from her own sunny memories in Hawaii for this recipe, part of her project to create a pie for every state. Her work has popped up on CBS News Sunday morning, NPR, and Eater, showing how her creative bakes resonate with food lovers everywhere.

1:00Making the topping is the exciting part, where you melt butter, and brown sugar, and a 10-inch cast iron pan, layer on pineapple rings with cherries in, the centers, and bake until caramelized. Then comes the fun flip, inverting the chilled pie right onto the hot topping for that perfect finish. You can prep the pie a day ahead, but save the topping for serving day to keep everything fresh. It's a no-fuss dessert that serves a crowd and brings a taste of the islands to your table. This episode is brought to you in partnership with our sponsor. Some travel miles to find peace. I just climb into bed and listen. S-O-L-I-SoliPillow.com