coconut-cream-pie-200x150.jpgHearing about the mishap with Meisha’s Banana Cream Pie, Penelope’s friend, Ruth, reminded her about The Apple Pan, a great little place on Pico (10801, across from Westside Pavilion) that’s been open for decades. Oh right. Penelope had always heard great things about its pies, but didn’t know The Apple Pan was especially famous for cream pies. So she went. There were no tables, just a horseshoe counter filled with hungry pie munchers. It was pretty festive. But the most fun thing was the big picture window between the counter and the bakery in the back, through which you could see shelves and shelves of freshly baked pies: apple, chocolate cream, banana cream, pecan, pumpkin; all lined up like good soldiers in the war against pie deprivation.

The thing is, the place is busy. Like don’t hang around busy. If there isn’t a line outside, there are always people standing against the wall inside, ready to take any seat at the counter that comes vacant. So while The Apple Pan is not the place to savor a good chardonnay or work through relationship problems, it’s a great place to break up with someone. Once you’ve had your pie or spoken your peace, it’s time to get out. Of course the injured party can continue to whine in the parking lot, but if you drive separately, there’s a good chance of a quick getaway.The Apple Pan doesn’t have a website and anyway, they’re way too busy to ship, so here’s one of Penelope’s favorite cream pie recipes.

Coconut Cream Pie

No-Bake Graham Cracker Crust Pie

Coconut Filling

  1. 2½ cups packaged grated coconut
  2. 1 cup water, boiling
  3. ½ cup sugar
  4. 1 tbs cornstarch
  5. ¼ tsp salt
  6. 1 cup milk
  7. 4 egg yolks
  8. 6 tbs unsalted butter
  9. 1 tsp vanilla extract
  10. 1 cup whipping cream

Put 1½ cups of the coconut in a bowl, pour in the boiling water and let it stand for 30 minutes

Pour the mixture into a strainer placed over a bowl, pressing the coconut to get out all the moisture

Discard the used coconut

While the coconut is soaking, spread the remaining 1 cup coconut on a baking sheet and toast in a 350° oven for about 20 minutes and set aside

In a saucepan, stir together the sugar, cornstarch and salt

Whisk in the milk and the reserved coconut liquid, and bring to a boil, stirring constantly

Remove from the heat and whisk in the egg yolks, then cook and continue stirring for about 3 more minutes

Remove from the heat and stir in the butter and then the vanilla

Blend in ¾ cup of the toasted coconut and let it cool

Pour the mixture into the pastry shell and let it cool completely

Garnish with whipped cream and sprinkle with the remaining ¼ cup toasted coconut