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.