Lucinda Scala Quinn makes a coconut cream pie by filling a blind baked crust with with a custard made from flour, sugar, salt, warm milk, egg yolks, butter, vanilla extract and unsweetened coconut flakes.
Pipe this flower with a single petal tip. After the petals have chilled until firm, use a food-safe paintbrush to paint strokes of frosting in contrasting color on petals radiating from the center. Poppy seeds and a halved blackberry make a realistic, edible center.
Lucinda Scala Quinn makes a meringue from egg whites, salt, cream of tartar, and sugar that she spreads onto a coconut cream pie then she is joined by her brother, Jim Scala, who torches the top of the pie.