Coconut custard meets pineapple upside-down topping
This image released by Voracious shows a recipe for coconut cream pie with pineapple upside-down topping, from the cookbook “50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie" by Stacey Mei Yan Fong. (Alanna Hale/Voracious via AP)
When I think of Hawaii, I think of coconut trees softly swaying above white beaches with big blue waves crashing against the shore, and I think of the many days I spent swimming and drying off in the sun while eating pineapple. I have tried to capture these feelings with this pie from my cookbook "50 Pies, 50 States."
A popular dessert in Hawaii is haupia, or coconut custard, which is the main component of my pie, paired with pineapple to set it apart. This coconut cream pie has a graham cracker crust, a pineapple upside-down cake topping and a little '60s flair.
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