Convenient Conconction

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It all started with meringue.  I had a test batch of honey meringue and I did not want to simply throw it away after I assessed its success (or not).  So here I am, left with a the smallest batch possible of meringue (which is 1 quart- no less can be made while using a kitchen aid, trust me), not wanting to simply wash it away as it was still perfectly delicious. The only answer was use it to make a dessert for staff lunch. Contemplating the deli of fluffy pale yellow foam, I thought to myself, what goes great with honey meringue?

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My first thought was cream pie, and my mind went right to coconut.  So coconut cream pie and honey meringue it is.  Pie is typically made with pie dough ( you have to make it, let it rest, roll it out, let it rest, bake it- all of which was too much work) or a graham cracker push crust (super easy and fast, my method of choice for this extra credit project).  We do not have graham crackers or the store-bought crumb lying around the kitchen, so I decided to improvise: we have some extra streusel, why not grind it up and add butter just like the graham cracker crust concept?  So  I ground it up, added butter, and made a push crust.

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Next was the coconut cream- a standard pastry cream made with half milk and half coconut milk, with toasted coconut flake added it.  Pour this into the crust, and set in the refrigerator for 3 hours, top with that infamous meringue, and then, of course, torch the meringue with a flame gun (because of course, because of brulee).

Coconut Cream Pie with Oatmeal Streusel Crust and Honey Meringue

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