pie day at spring glen woods

Our Second Annual Pie Day at Spring Glen Woods was a huge success. About 50 people joined in the eating, both savory and sweet. Everything from pizza pie to quiche, triple citrus meringue (made by June at Fancy Pies) to raspberry-chocolate pudding. There was even cake and salad. It was quite a spread.

I made the two top pies pictured, a broccoli-onion frittata and an inside-outside Mounds pie. Both were gone by the end of the afternoon. We ended the festivities with our annual pie-in-the-face extravaganza. I got some whipped cream on my face too. For tradition's sake.

Inside-Outside Mounds Pie
From Mark Bittman's Food Matters Cook Book
2 cups shredded, unsweetened coconut
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
1/4 teaspoon salt
6 ounces bittersweet chocolate, roughly chopped {or in chip form}
1 cup coconut milk {light is fine}

1. Heat the oven to 375°F. Combine the shredded coconut, sugar, egg whites, vanilla, and salt in a bowl. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake until the tart shell is firm and lightly toasted, 10 to 15 minutes.

2. Meanwhile, combine the chocolate, egg yolks, and coconut milk in a saucepan over low heat. Cook, whisking almost continuously, until the chocolate is completely melted and stteaming, but don't let the mixture boil and separate.

3. When the tart shell comes out of the oven, spread the chocolate mixture in it. Let the tart cool and become firm before cutting into wedges and serving. The tart will keep, covered and refrigerated, for a day or two {but I don't suppose it will last that long}.


Broccoli-Onion Frittata
By Sandra Meadows
2 tablespoons canola oil
One large yellow onion, sliced
2 cups steamed broccoli
8 eggs, mixed
1/4 cup goat cheese
Salt and pepper

1. Heat oil in an 8 inch saucepan. Add onion and cook on medium heat until wilted but not browned. Add broccoli, cheese, salt and pepper to eggs and pour into saucepan and let sit over flame. Cook until mostly firm. Finish off in the broiler to set and brown the top. Serve warm.