Pieday Lime Coconut Cream Pie

| 7/28/2011 9:19:09 AM

Last week, Ogden Publications (publishers of Mother Earth News and GRIT) held a pie contest as a fundraiser for our coworkers at the Minot Daily News in Minot, N.D. (About 20 employees had sustained various levels of flood damage to their homes, some which will require a complete tear-down and rebuild.) So I decided to pull out all the stops with the hopes to raise a few dollars for those folks in need. I am not a dessert-pie girl so much--my repertoire is limited to pumpkin, pecan, and pizzas and quiche--so I trawled the Cook’s Illustrated website (an ultra-smart investment for anyone who loves to cook) for a good pie recipe. This recipe is based on one I found on that site, though I made many of my own tweaks. For example, theirs called for a crust made with animal crackers—I wanted a traditional pie crust made with lard, and a nip of nutty flavor in the form of hazelnut meal. I did however, take advantage of their vodka-in-the-crust tip:

“Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult … Using vodka, which is just 60 percent water, gave us an easy-to-roll crust recipe with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven.” Genius!

At the end of the day, the vote tally revealed that my pie had won! Thank you to Ogden for a fun “competition” and an unexpected opportunity to help those in need. Ogden matched the funds raised by the pie contest.     


Crustlime coconut cream pie 

1 cup all-purpose unbleached flour

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