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Pie that gets you high. That’s right. Not only is this the most delicious cream pie you’ll ever eat, it gets you high. This recipe will take a little longer to make than some other desserts and you will definitely be putting your culinary skills to the test. It will all be worth it when your friends see your creation and respond with a rousing, “Holy crap, you made that? It looks awesome.”  Till 2 hours later when they tell you, “Holy crap dude, the pie was delicious, I am so buzzed right now.” Truth is there is only 3 tablespoons of pot butter in this entire pie, which gives it a subtle flavor that pot lovers and the uninitiated will all enjoy. Bon Appetite!

INGREDIENTS:

¾ cup sugar
1/3-cup all-purpose flour or 3 tablespoons cornstarch
¼ salt
2 cups milk
3 slightly beaten egg yolks (Save the whites for the meringue)
3 tablespoons pot or hash butter (divided)
1-teaspoon vanilla
1 ¾ cup coconut (Divided)
1-2 ripe bananas
1 9-inch pastry shell
For the Meringue:
3 egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla
6 tablespoons sugar

INSTRUCTIONS:

Pre-heat oven to 350 degrees

1) With a fork poke a bunch of holes on the bottom and sides of the pastry shell before putting in the oven for 8 minutes. Remove and set aside to cool.

2) In a skillet, sauté ¾ cup coconut in 1-tablespoon pot butter till the coconut turns slightly brown. Set aside till later.

3) In a saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove pan from heat.

4) In a small bowl, lightly mix egg yolks, then take a small amount of the hot mixture and mix in with the eggs. Return the egg mix to the rest of the hot mixture and cook for 2 minutes more, stirring constantly.

5) Add one-cup coconut to mix and stir.

6) Remove pan from heat and add 2-tablespoon pot butter and vanilla; cool to room temperature. (To prevent a crust from forming, put a clear plastic wrap or wax paper directly on top, touching the surface of the hot pudding clear to sides of pan.)

7) Make your meringue; beat 3 egg whites with ¼ teaspoon cream of tartar and ½ teaspoon vanilla till soft peaks form. (This could take a while so be patient) Gradually add 6 tablespoons of sugar, beating till stiff peaks form and all the sugar is dissolved.

ASSEMBLY:

Slice 1-2 bananas and place on the bottom of the cooled piecrust.

Sprinkle roasted coconut on top of the bananas to cover the bottom of the pie. (Reserve some of the coconut for top of pie)

Fill pie shell with cooled cream mixture.

Spread meringue on top of the pie making sure to cover the entire pie up to the crust.

Sprinkle extra roasted coconut on top of meringue.

Bake entire pie in 350-degree oven for 12 – 15 minutes, or till meringue is a golden brown.

Cool and eat.

-From the Vally Girl kitchen