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Pie Crust

Coconut Cream Pie

Even if you’re not an avid mathematician, it’s perfectly acceptable to celebrate Pi Day (March 14th) by baking up a delicious pie! This one is bursting with coconut flavor and just the right amount of subtle sweetness. According to the recipe’s author, “it’s ethereally light and a full-on tribute to the delicate, unique flavor that is coconut.” We also think you’ll agree that it’s totally worth it to make your own sweetened coconut for the topping, rather than relying on the commercially processed sweetened coconut. 

Pie Crust

Holiday baking season is upon us and if you’re hoping to skip the store-bought pie crusts this year, this is the perfect recipe for you. Making your own crust is surprisingly simple and deliciously rewarding. This particular recipe is the favorite of staff member Kat Cyr, who recently taught a Co-op Class at the Hannaford Career Center on “The Perfect Pie Crust”. It comes from her go-to pie-making manual, “The Four & Twenty Blackbirds Pie Book” by Emily Elsen & Melissa Elsen. We hope you enjoy it as much as her class did! Keep in mind that this recipe is for a double crust pie (crust on top and bottom). If your recipe calls for a single pie crust, simply half the ingredients listed here.