Pie memories are powerful things. If you are lucky enough to live in the Pacific Northwest, there are infinite bakeries and restaurants dedicated to the art of pie. One slice, however, haunts me still. Seattle's Dahlia Lounge Triple Coconut Cream Pie. A towering dessert, boasting coconut flakes in the crust, coconut milk (and more flakes) in the pastry cream, finishing with a crown of toasted coconut and curls of white chocolate. In fact, the Tom Douglas Restaurants of Seattle celebrate National Coconut Cream Pie Day. A holiday dedicated to this particular dessert is so enticing, I just may have to pay a visit to my Seattle sister, Barbara, so we may join in the festivities. Until then, I will bide my time poring over the Dahlia Bakery cookbook paying particular attention to pages 161-163.