Saturday is National Pie Day, so declared by the National Pie Council, as a way of “;helping people across the nation recall the simple pleasure of presenting a pie as a gesture of kindness.”;

Perhaps you have never heard of the day, the council or the inherent kindliness of pie, but think about it. When someone shares a pie, or better yet, takes one warm from the oven, your mind says, “;Yah, pie!”; or “;Yum, pie!”; or otherwise undergoes a positive brain synapse.

So here's my suggestion — have a pie buffet, at the office, a family gathering or any other place where humans and their appetites are expected. Do it for the fun of it, to celebrate someone's special day, or perhaps as a way to solicit donations for Haiti relief.

We had one yesterday in the newsroom and assembled a collection of 27 pies, from pumpkin to pecan to peach to pizza (yes, pizza pies count).

My contribution was a coconut cream, a lovely pie, if I do say so myself, although all the credit goes to Janet Ness, who sent the recipe. She was answering a request from Claire Nabors, who had been searching for a perfect coconut pie, with island flair.

“;I have one that's not just good, it's great,”; Ness wrote. “;My mother made this pie from a recipe in the 'Ono Kau Kau' cookbook published by Central Union Church so many years ago that my copy is in tatters. This was my husband's favorite pie, and he had to have it for his birthday. Now my daughter also requires it and although she lives in Missouri now, manages to find fresh coconut.”;

Ness notes that the recipe is not quick and easy — you've got to make custard, whip cream, beat up a meringue. You should also start with a fresh coconut, although I cheated and used frozen grated coconut, available in Filipino markets. Don't use sweetened baker's coconut from the supermarket.

Happy Pie Day to you.

Need ideas? Visit www.piecouncil.org.

Coconut Cream Pie

1 envelope unflavored gelatin
1-2/3 cup milk, divided use
1/4 cup flour
1/2 cup sugar, divided use
1/8 teaspoon salt
3 egg yolks
1 cup whipping cream
1-1/2 cup fresh grated coconut
Baked 10-inch pie shell
» Meringue:
3 egg whites
6 tablespoons sugar

Dissolve gelatin in 1/4 cup milk. Set aside.

Combine rest of milk slowly with flour, 1/4 cup sugar and salt. Cook in top of double boiler over simmering water, stirring until smooth and thick, 10 to 15 minutes.

Beat egg yolks with remaining 1/4 cup sugar. Add slowly to mixture in double boiler, whisking steadily, and cook 3 more minutes, making a custard.

Remove from heat and whisk in gelatin (remove any gelatin clumps). Let cool, whisking occasionally to keep smooth.

To make meringue: Beat egg whites, adding sugar gradually, until stiff peaks form. Fold into cooled custard.

Whip cream until light and fluffy. Fold half of the whipped cream and most of the coconut into custard (reserve some for garnish). Pour into pie shell and refrigerate until firm.

Before serving, cover pie with rest of whipped cream (sweetened with powdered sugar if desired) and sprinkle with extra coconut.

Nutritional information unavailable.

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