The coco-choco pie is ready to go! It turned out to be a bi-level pie, with chocolate-coconut custard on the bottom and coconut custard on top, drizzled in semi-sweet chcolate and topped with toasted coconut, in a graham-cracker-and-coconut crust made from the homemade graham crackers that I'd made for last year's Social and stashed in the freezer. It looks a little demented but should be very, very coconutty. The custard is a standard stovetop one, made with coconut milk, eggs, sugar, vanilla, and a little flour for thickening--after the birthday banana-cream-pie fiasco, I'm not making any more cornstarch fillings for the public until I can be sure it won't turn into soup. This version looks nice and sliceable.
Now, I'm debating--make a peach tart too? I'm out of butter, so I'm dawdling over going across the street to the market for a couple of sticks, then getting into the whole make-the-crust, peel the peaches deal. Do I want to be lazy Pie Queen? Hmmmm.
An hour later: No lazy PQ here! The peaches, foraged from the Carroll Gardens CSA's Saturday-morning leftovers, have been peeled, sliced, and tossed with sugar, flour, a pinch of salt and a few TB of B's magic pistachio fairy dust--ground pistachios, almonds, lemon rind, and nutmeg--and spread into a tart crust made from flour, sugar, butter, egg yolk, vanilla, and more fairy dust. And while thoroughly grubby and sticky with smeary bits of tart crust and sloshed peach juice, the kitchen smells dreamy.
On to the Social!