First off, THANK YOU for all of the birthday wishes, every single one of which warmed my normally cold, deadened heart. The ol’ 2-9 started off with bagels from my favorite shop and ended with a creepy lady tickling my neck at a Brooklyn cocktail bar. I swear all of this is true. Even the stuff about the bagels. As much as I like to complain, I’m very aware of how… interesting life can get.
…But back to the complaining for a second, because that seems to be a point of fascination for many who read this. I wish I could explain what it’s like to go through a blue spell. The thing I understand the least about depression is that not everyone experiences it. Life can seem great to outsiders and you can still feel totally stuck, sunken, sucked of energy. Some people cry a lot. I cry a lot- sometimes over The Office, sometimes because I panic and dry-heave unattractively over what my next move in life will be. Sometimes I freak out over how easy things seem for other people that feel completely impossible for me. You know. Totally normal stuff.
<img src="http://static1.squarespace.com/static/560c33fee4b03211bc646bbc/560c3a88e4b00340a4b982d1/5620583de4b0674069d5aff7/1444960328619//img.jpg" alt="Jimmy says my hands are doing a "pretty Indian lady thing." Who the hell knows what that means, but thanks Jimmy! Also, this badass pie plate was one of the BEST things about turning 29– a birthday present from my darling sister Sylvapotamus. Jimmy says my hands are doing a “pretty Indian lady thing.” Who the hell knows what that means, but thanks Jimmy! Also, this badass pie plate was one of the BEST things about turning 29– a birthday present from my darling sister Sylvapotamus. ā¤So yes, there’s that old problem that I imagine many of us face– because my imagination is that vast and uninhibited– but that I just can’t seem to get anyone else to talk to me about. I mean have you amazing folks all really figured out how the hell life works?! Am I really that maladjusted that the frightened/suspicious side-eye is now everyone’s resting face around me? How are you all so… so cool?
I guess we can blame my sad spell on the change in weather, or Stamos, but there are other factors that I’ll be brave enough to talk about after this blog post, because they’re difficult emotions and there is some booze in this. I was bored and feeling down and had a can of coconut cream to use up, so here comes some Pina Colada Pie.
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Pina Colada Pie (makes one 9-inch pie)
For the graham cracker crust
6 graham cracker sheets, finely ground
1/3 cup of butter, melted and cooled
For the Pina Colada filling
1 14oz can of cream of coconut
1 cup of pineapple chunks
1/2 cup of sugar
3 eggs
1 1/2 cups of shredded coconut
To start, preheat your oven to 350Ā°F and set aside a 9-inch pie plate. For the graham cracker crust, mix together your cracker crumbs and butter in a small bowl, then press evenly into the bottom of your pie plate. Send into the oven for 10 to 12 minutes, until lightly browned.
Set aside to cool while making your filling. For the filling, you’ll need a large, large bowl and the ugliest/baking-est clothes you own, because this is messy.
Mix together your coconut cream and pineapple chunks, then, using a hand mixer or stand mixer on medium, mix in your sugar. Be warned that if you did not heed my earlier advice about the bowl and ugly baking clothes, you will be finding pineapple chunks for a long time in places you did not know your kitchen had. Maybe it’s better to use a blender for this. (I never promised genius-level tricks here guys, just posts about how sad life is and PIE.) Beat in eggs, one at a time, then add in your salt. Fold in shredded coconut until evenly distributed– batter should be runny.
Pour into pie plate and send into the oven until pie is set and the sides are lightly browned, about 45 minutes. Leave to cool, because… SURPRISE! We’re making Rum Meringue! I know! I love you too!
To brown your meringue, set your oven to broil.
Rum Meringue
3 egg whites
1/3 cup of sugar
3 tablespoons of dark rum
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In a very clean, dry bowl using equally clean, dry beaters, whisk egg whites using a mixer on high speed. Beat until soft peaks begin to form, then gradually add in sugar until peaks become stiffer. Beat in rum until fully incorporated, then gently spread evenly on top of pie using a rubber spatula. Carefully place under your broiler for 2 to 3 minutes, until the top is lightly browned.
So you’re all like “LOL that’s not lightly browned!” Well, fine, but to be fair I’m still a little traumatized from that time I set a S’mores cake on fire. You’ll be better, I know you will.
Anyway, you’re going to want to serve this cake either at room temperature or cold, and then…
Sweet mama. It’s like a pina colada nestled inside of a hug. The rum from the meringue gives it just enough of a boozy treat feeling, and the filling tastes like vacation. Yup, yes, I am sticking to that. Must. Make.
Sad Shibow 
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