so i made this pie.
if you look closely at this next photo you can see the flecks of vanilla bean in the filling.
i had some extra pie scraps and i placed a TBSP of homemade blackberry basil jam in the center, rolled it up and baked these mini turn-overs when i was baking the coconut laden pie crust. SO GOOD! i would definitely just make the crust to whip up these little turn overs.
it takes a while to create this pie from start to finish--although the pastry cream cooks up super fast, it needs some time to cool to room temperature as well as chilling time in the refrigerator. the pie dough, once mixed needs to chill. you need to blind bake the crust and allow it to cool.
i did not get out my pastry piping bag and get fancy.
i did not put the shaved toasted coconut on top (this time).
(our patience had already run the gamut by this time)
we just wanted to dig our forks into the pie.
and that we did.