It has recently (again) come to my attention that not all coconut cream pies are made alike. This may seem blazingly obvious, but I was unfortunately reminded of that fact last night.
There is a restaurant in State College called the Allen Street Grill...the food is decent enough (try the sweet potato crusted tuna), and the bar is nicer than your standard college dive. My college a cappella group, (the sexiest, oldest co-ed, and best one on campus) None of the Above, has their formal there every year. It's a lovely affair filled with good food, conversation, and endless inside jokes. But this isn't about NOTA. This is about Allen St. Grill's HUH-MAZING coconut cream pie. This pie is so decadent and coconut-y and creamy, you can feel your waistline expand if you even look at it. Which is why one night during my junior-or was it sophomore?- year of college, in one of my weird craving fits, I called ahead and ordered a slice "to go." Around 10pm. I showed up in expandable waistline lounge pants, and went to town on that piece of pie before I walked out the door. Or something like that. But literally, I didn't even wait until I got home to start eating it. It majestically stood about 4-5 inches high (no exaggeration, but maybe a little- though not that much), with only a little bit of whipped cream. That's what I so love about this coconut cream pie. It's a lot of coconut custardy goodness, and only an inch or so of whipped cream topped with toasted coconut. And that crust. So delicious and perfectly complimentary to the rest of the sweet, dense heaven.
Last night's pie was store-bought and had an inch of "coconut custard," if you can even call it that, and was three inches too high with icky whipped cream. I should've stuck with my Toll House refrigerated cookie dough. As we all know, pre-cooked cookie dough has 0 calories, and that pie was a waste of a hard workout.
Live and learn.