Wednesday, April 5th, 6pm-8:30pm
 
Pie Of The Month: Coconut Cream Pie with Cortney
 
In 2023 we’ll be doing pie a whole new way – EVERY MONTH!  Pie is all about practice and repetition and these classes are structured to help you feel more comfortable and confident with a variety of different methods of pie making.  Start your pie journey with us and make your pies the star of every event.  This is a hands-on class in our workshop style.  Each person will make their own 8” pie each month to take home (you may work on a filling together, but everyone will make their own crust).  Cortney will bake each featured pie for the month for us to all taste. 
 
In this series we’ll take a deep dive into core pie techniques like Cookie Crusts, Butter Crust, Lard Crust, Lattice Work, Double Crust, Blind Baking, Crostadas/Galettes and Hand Pies.  Plus we’ll learn how to decorate with streusel, cut outs and stabilized whipped cream.  For fillings we’ll focus on the five main types of pie: Cream, Fruit, Nuts, Custard and No Bake.
For our third month we’ll be making Cortney’s Coconut Cream Pie, and this one is a little different than your average coconut cream!  Learn how to get a delicious and natural coconut flavor – not the manufactured coconut flavor that we usually taste in a coconut cream pie.  Plus, we’ll work on how to make stabilized whipped cream that will hold up to 3 days (yeah, you heard me!). And we’ll learn how to use cookies for our crust rather than graham crackers – and still get a great texture and balanced flavor.
 
On the menu:
Cookie Crust
Coconut Cream Filling
Stabilized Whipped Cream
Core Lessons: Cookie Crust, Custard/Cream Filling, Whipped Cream, Decoration