Wednesday, September 23, 2009

Coconut Cream Pie and My New BFF

When I think about coconut cream pie, it makes me think about church potlucks, with little old white-haired ladies all bringing their tried and true pies that they make completely from scratch without even glancing at a recipe. It also makes me think about meringue which I'm not particularly fond of, so I just left that part off.
This recipe came from AllRecipes and claims to be the quintessential coconut cream pie. It was pretty important to me that my pie be quintessential. Nonchalantly looking up words in dictionary for no apparent reason.
The only thing I did differently was make fresh whipped cream to put on it cause that's how I roll. Or maybe that's why I have rolls. Whatever.
On to my new BFF.
You may have heard me sing the praises of PW's spicy shredded pork, which I will of course always love. But I wanted something a bit easier today. PW's pork takes about 6 hours or so to cook, and you have to flip it over about every 1/2 hour or so.
So I went the crock pot route today, and I can say I wasn't disappointed.
I know he's not especially suave or handsome, but what he lacks in appearance he makes up for in flavor.
I like it served over rice with some of the juices.
Here are the how-to's from about.com: southern food.
I'll have to say because I'm a huge slacker I neglected a few steps. I didn't do the garlic rub thing. And I didn't do the last part that says to get rid of the excess juices and start with another brown sugar rub. And I totally forgot the cinnamon which is a shame cause I really wanted to try that.
  • 1 boneless pork loin roast, 4 to 6 pounds
  • 1 clove garlic, halved
  • salt and pepper
  • 1 1/3 cups brown sugar, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Anyway, I thought for a little less hassle it was pretty darned tasty.

11 comments:

love lives in the kitchen said...

Oh it just looks great! i love this cake!
have a great day!
justyna

sherri said...

Very quintessential ! Yum.

Tater Tot Mom said...

Everything tastes better with whipped cream, or bacon for that matter, oooh and don't forget cheese. Maybe that's why I have rolls!

Everything looks great!

Katherine Aucoin said...

Your pie has me drooling, I'll have to bookmark this! Coconut cream pie is sheer comfort food!

I love cooking pork in the crockpot. Makes for great shredded BBQ pork sammies too.

The Japanese Redneck said...

Pie looks fantastic. I'll have to give that BFF pork a try.

Ramona

teresa said...

ooooh, the pie and the pork look so good, i don't know what i would dig into first!

Katy ~ said...

I'm with you ~ quintessential matters!! Pie looks very quintessential!!

Leslie said...

lol..homemade fresh whipped cream? Yep I am pretty sure that is why I have rolls too!!! LOL
Love your pie

Kim said...

Very important that pies be quintessential! You crack me up! I was laughing out loud about the fresh whipped cream and rolls :D
I know that pork was scrumptious. I love pork in the crock pot or any other slow cooking method. One of my faves. The pie looks awesome!

Ingrid said...

Hmmm, coconut and pork? They both look good but maybe not together.

LOL, you're so funny. I like how you put your own spin on things!

Happy Friday!
~ingrid

Monica H said...

"Or maybe that's why I have rolls" yeah, me too!

Both recipes look yummy and comforting. Yay for the crock pot!