Coconut Cream Pie

A graham cracker crust baked with shredded coconut mixed in, filled with coconut flavored custard (flavored with coconut milk and more shredded coconut, and if I had coconut extract, that would have been in there, too), and topped with lightly sweetened whipped cream and (even more!) toasted shredded coconut. Oh so tasty. We didn't let this chill for long enough before eating it (couldn't wait a whole night to pass!), so we more or less had coconut cream soup, but eating it with a spoon didn't make it any less delicious.

Blueberry Pie

Made from blueberries picked from my parents' garden last fall, frozen and then thawed, this pie was a terrific balance of tart and sweet. Glad they put up a new trellis around the blueberry trees this year so they'll have an even bigger yield in the fall!

Strawberry Rhubarb Pie

I made this strawberry rhubarb pie for no apparent reason on a Sunday afternoon in early May, to start what became a month of many pies. Making the lattice crust is one of my favorite parts, though I didn't seem to have done a very good job weaving this one...