"Ten Hut" for Coconut Cream Pie

I spent the morning watching my cousin, with his high school marching band, perform a mock half time show. I don't know if you were in the band, but watching today's performance brought back memories, mostly painful, of the countless hours of marching drills, parades, and half time shows in 1970s polyester uniforms designed for 6' men with no thighs. Yes, I was a band geek. Its a tradition in our family to play an instrument, so not participating would have led to years of disapproval and comments. As an adult I appreciate the ability to play an instrument, but back in the day being in the band did not put you on the top of the popular charts.

Like the family that came to watch Will today, Mary made every band performance, graduation, play, and awards assembly. Lack of support has never been an issue in our family. Support and terms of endearment, however, tend to take the form of complete humiliation, such as someone loudly yelling out "Its your family! Over here! Its your family!" Mary always composed herself, but it didn't carryover to the younger generations.



You know what else happened today? THE SUN CAME OUT! With the sun making a reappearance and the temperatures climbing out of the 60s, turning on the oven is something that I am trying to avoid, so now is the perfect time to test out some of Mary's no bake recipes. I pulled out the recipe for Coconut Cream Pie, which my mother says is a perfect one to eat while drinking a Pina Colada. Naturally (remember this is a blog about cookies AND cocktails).

Coconut Cream Pie
(ripped out of the newspaper and taped onto an Italian designed recipe card)

3oz cream cheese, softened
2 tablespoons sugar
1/2 cup milk
1 1/3 cups coconut
1 container (8oz) cool whip
1/2 tsp almond extract (optional)
1-8inch graham cracker crust, prepared

Combine cream cheese, sugar, milk and coconut in electric blender. Cover and blend at medium speed for 30 seconds. Fold the mixture into the whipped topping and add extract. (If you are me, this is when you realize that you spaced out and forgot the whipped topping, refrigerate everything, and head back out in dreaded Salem traffic for a tub of cool whip) Spoon into crust. Freeze until firm, about 4 hours. Sprinkle with additional coconut, toasted, if desired. Lest stand at room temperature 5 minutes before cutting, if necessary, for creamier texture. Store any leftover pie in the freezer.

 (pre freeze)

Tonight, Matt and I are going out to dinner with my cousin and her husband, so the cocktail portion of this post will be the fabulous Chinese drinks that we will consume. Isn't that really the reason that you go to a Chinese/Japanese/Hibachi Restaurant?

Happy weekend!