A friend from college visited me this past weekend. We remembered our days at CU-Denver with fondness. The both of us are tall, around 5’9, and our imposing physical presence (smile) was only matched by our intellectual prowess. Yes, we were those girls.
-The girls that always had a comment when a professor asked us to discuss an obscure 19th century novel
-The girls that carried notebooks full of quotes and questions
-The girls that remained aloof and cool while still being unabashedly impressed by faculty that were living “our dream”
A few years later, and we’re both achieving what we wanted for ourselves. I’m completing my MFA in Fiction while Ali is about to start her PhD at USC. In a few more years, we both might teach at some small private college nestled in the woods (at least the “woods” is part of my dream).
Ali and I are puzzled and intrigued and mesmerized by words. The way we humans string them together to make sense of this frightening and wonderful thing called life. When I’m with people like Ali, I settle into who I am again. Isn’t it true that sometimes it takes an old friend or family member to remind you of what you love?
So after Ali’s departure yesterday, I started to write with more intent. I spent a couple of hours working on a story for my thesis…and I imagine I’ll do more of the same today, and tomorrow, and the day after that.
And while I write, I bake. To me, the two go hand and hand. Using my hands to create something, out of seemingly nothing, is what makes me feel alive.
This banana coconut cream pie is rich and luxurious. When summer’s heat becomes too oppressive, a slice of this pie reminds you that there are many good things about a heavy and lasting heat. This recipe calls for both cow’s milk and coconut milk, which adds a complexity that most banana cream pies lack. And I also sprinkled several handfuls of unsweetened coconut over my pie dough before it blind baked in the oven. The result was a beautiful layer of toasted coconut on the bottom of my shell.
So I hope you enjoy a piece of pie or sit down to write a poem today. And I hope you remember all those people that remind you of who you truly are. Go find them. Be with them. And don’t let them slip out of your life.
Banana Coconut Cream Pie
1 (14 or 15 oz) can coconut milk (not light)
1 cup milk
1/2 cup unsweetened shredded coconut
2/3 cup sugar
1/4 teaspoons salt
5 egg yolks
1/4 cup cornstarch
2 TBSP unsalted butter, cut into 2 pieces
1 1/2 teaspoons vanilla extract
1 recipe butter pie dough
2-3 bananas
1. Preheat your oven to 400 F. Roll out pie dough and place in pie pan. Line pie dough with a piece of aluminum foil and place pie weights or dried beans in center. Blind-bake your pie for 15-20 minutes. Once the dough has set, remove aluminum foil and sprinkle pie crust with a small handful of shredded coconut. Bake for an additional 10 minutes, or until the crust is golden brown.
2. For the filling: bring the coconut milk, whole milk, shredded coconut, 1/3 cup of the sugar, and salt to a simmer in a medium saucepan over medium high-heat, stirring occasionally.
3. As the milk mixture simmers, whisk the egg yolks, remaining sugar, and cornstarch together in a separate bowl. Slowly whisk 1 cup of the simmering milk mixture into the the yolk mixture to temper. Then, slowly add the egg mixture into the simmering saucepan. Reduce the heat to medium and cook, stirring or whisking vigorously, until the mixture is thickened, and a few bubbles burst on the surface.
4. Off the heat, whisk in the butter and vanilla. Let the mixture cool until warm, stirring often.
5. Cut one to two bananas into thin slices and line the bottom of the baked and cooled pie crust. Pour warm filling into crust. Lay a sheet of plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool in the refrigerator until the filling is chilled and set, about 4 hours. Before serving, cut an additional one to two bananas and decorate surface with slices.
PS. 1 cup of whipping or heavy cream plus 2 TBSP of sugar make an excellent base for whipped cream. Before serving, whip together the cream and sugar with an electric mixer until the cream forms soft peaks, 1 to 3 minutes.
This is so lovely! I love hearing about your friendships and your mutual passion for writing.
Hope you have a wonderful weekend, darling!
“When I’m with people like Ali, I settle into who I am again.”
I love, love, love that line. I have very few people in my life that truly make me feel 100% like myself, and I will never ever let go of them. Those are the best kind of friends.
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Yes! This is exactly what Greg and I want right now. Friends that remind us of who we truly are and banana coconut cream pie. Together would be amazing. Have a great weekend!
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I love banana cream pie and I love coconut, so this combination only makes sense.:) I also love the photo you posted – those were the days. Intellectual gatherings and words for all are things that I greatly miss. So glad you and Ali got to spend some time together in Austin!
Monet, I miss all your treats and miss hanging out with you. Love you, friend. I’m going to catch up on my Mo blog reading today, so expect more comments. You’re my blogging inspiration!
I miss you too! I’m coming to Colorado on August 1st, and I can’t wait to see you.
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You are so sweet. I feel the exact same way. So glad we finally got some time together after all the chaos of the last couple years. Can’t wait till you get here in August! <3
I love how your time with an old friend brought you so much inspiration! I love getting together with my college friends…but I don’t think any of us were particularly cerebral 😉 Your banana cream pie looks magnificent! I adore the little hearts you cut from the bananas…it’s so YOU! xo
outstanding! i love coconut cream pie, and the addition of bananas (some with adorable hearts cut out!) is brilliant. 🙂
Dear Monet, I ♥ this post–and not just for the recipe, which does look and sound delish! Happy weekend, ladybug!
A nice college in the woods sounds like the best place 😉 I hope it becomes a reality
This is the cutest pie I have ever seen! I love the banana topping. SO cute!
Lovely post Monet. Really well written.
The banana coconut pie looks delicious too. Perfect with an afternoon cuppa 😉
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Beautiful pie and beautiful words of advice. Wish I could eat a slice with my morning tea! Enjoy the rest of your weekend, my friend!
This is something I would love for my afternoon tea! The pie looks splendid.
It’s funny because I bought bananas yesterday with the thought of making a banana cream pie. And then I got home to see you had stopped by my blog – yea! And now I see you’ve made this beautiful coconut banana cream pie. Mysterious happenings – lol! I always enjoy reading what you write, viewing your delicious pictures, and hearing that you are enjoying life. Have a great week Monet!
It’s my first time stopping by here, and your blog is adorable! I am loving this pie since it takes my two favorites & fuses it into one. Beautiful presentation too!
It is always wonderful to spend time with old friends! I made a coconut cream pie this weekend as well, so great minds must think alike ;)! Yours looks beautiful and I especially love the hearts detail in the bananas! Hope you are having a wonderful weekend Monet :)!
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