Fellow officemate Adam Shull brought me a nice surprise today for lunch, a piece of homemade coconut pie from d. Starnes in downtown Paducah. Until today, I had never sampled a piece of pie from d. Starnes, which also happens to be one of Adam's lunchtime hangouts. Although not normally a fan of coconut pie, this was amazing. Not only was the crust buttery, flaky and delicious, the meringue was divine. Meringue makes the pie. Just think of the mile-high meringues on the chocolate pies at Patti's. How in the world do those cooks get the meringue to stand up that tall? Do they use a secret meringue powder or something? Special beaters? Magic?
What is the secret to a good meringue? Please tell me so that the next time I try to duplicate my grandmother's chocolate pie I won't have a pile of white oozy stuff sliding off the plate and away from the chocolate.
P.S. -- For more on d. Starnes, check out Adam's Foodspot in Current next week.
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