Back in what I like to call my “fashion past,” friend, documentary filmmaker and fashion photographer extraordinaire Robert Trachtenberg and I made a lot of pretty pictures together. But perhaps none so delicious as the above, which appeared on T Magazine‘s blog several weeks ago, along with a fantastic story about Valerie Confections “vintage cake” revival of some of LA’s most beloved desserts (think Brown Derby Grapefruit Cake or Chasen’s Banana Shortcake). Those of us lucky enough to live in Los Angeles know Valerie’s chocolates all too well, and word is spreading fast. In fact just this week Alice Waters popped into the shop and loaded up on Valerie’s mint mendiants, liquid caramels, nut toffees, preserves, and Champagne (my kind of girl).
But back to this coconut mass of heaven. Ever since I saw Robert’s story, I’ve had this coconut cream pie on the brain. And so finally—at 5 o’clock on Thursday evening—I caved and tried Valerie’s recipe. By 9 pm Mr. Foodinista and I were eating a slice of the best (if not as pretty as Robert’s) coconut cream pie I can remember. Oh, and guess what I had for breakfast?
Note about recipe: look for cream of coconut in a liquor store or in the booze aisle of the grocery store (if you live in a state like California where you can buy such things at the supermarket). It comes in a can and apparently is used for piña coladas and the like: