Childhood memories help inspire pie recipe

Associated Press

On the job as a Connecticut-based recipe developer or cooking at home, Pam Simmons says ideas come from countless sources.

Creativity can be sparked by something as simple as what's on sale at the market or what's in the refrigerator and not in the refrigerator. It can also be stimulated by flavors and cuisines served by restaurant chefs and friends.

"Sometimes even memories from childhood mixed with the product I'm testing will inspire me to create a new twist to an old favorite," Simmons says, and this is the case with her coconut tapioca pie recipe.

"Being partial to old-fashioned desserts, I lean toward the puddings, pies and crisp-type desserts my mother made," she says. "While most moms made chicken soup when their children were sick, my mom made homemade tapioca and served it warm. Although its texture is not at all the same as custard, tapioca pudding provides a creamy milk and egg richness much like a custard, which still warms my heart today."

After mixing several coconut-milk and tapioca combinations for her client, A Taste of Thai coconut milk, she was lamenting the stiff texture of one pudding test when a taster exclaimed, "This would make a great filling for a pie."

"Immediately I thought, 'What a good idea!' After some adjustments to the filling and the addition of whipped cream, we had a new pie to add to our coconut-milk dessert repertoire," she says.

The recipe combines the best of both worlds, puddings and pies — plus a sense of comfort and home, she points out.

Simmons says she has been accused by a colleague of being one of those recipe developers who can't leave a recipe alone and admits she'll probably change the recipe again at home.

"Only this time I'll try a gingersnap crust and fold diced mangos into the filling. With this type of evolution, it's easy to stay inspired!"

Kitchen note: Tapioca is a thickening agent made from the root of the cassava plant. It is used in many pie, soup and stew recipes. It will keep indefinitely if stored in a cool, dry place.

Simmons says she specifically used quick-cooking tapioca and store-bought cookie crust in this recipe to speed up the cooking time.

Coconut Tapioca Pie

• 13 1/2-ounce can coconut milk or "lite" coconut milk
• 2/3 cup sugar
• 1/4 cup quick-cooking tapioca
• 2 eggs
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 3/4 cup heavy cream
• 9-inch ready-made chocolate or vanilla cookie pie crust

In a medium-size saucepan, whisk together the coconut milk, sugar, tapioca and egg. Mix thoroughly and let rest for 5 minutes.

Meanwhile, toast the coconut in a dry skillet over a high heat, stirring constantly until it turns golden brown. Pour onto a plate to cool.

Cook coconut milk-tapioca mixture over medium high heat, stirring constantly, until it comes to a full boil. Remove from heat and mix in the vanilla and coconut extracts. Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.

Whip heavy cream in medium bowl until stiff. Carefully add filling (so as not to lose air in cream) to whipped cream and gently fold together until mixed. Spoon into pie shell and sprinkle edges with toasted coconut. Cover and refrigerate for 30 minutes and serve.

Makes one 9-inch pie, 8 servings.