Coconut Cream Pie

Published May 1, 2004.

Why this recipe works:

A great coconut cream pie recipe ought to highlight the exotic and elusive flavor of tropical coconut. We used not-too-sweet animal crackers to create a delicate crust that wouldn’t overshadow the coconut filling. For added coconut flavor, we ground a couple of tablespoons of shredded coconut… read more

A great coconut cream pie recipe ought to highlight the exotic and elusive flavor of tropical coconut. We used not-too-sweet animal crackers to create a delicate crust that wouldn’t overshadow the coconut filling. For added coconut flavor, we ground a couple of tablespoons of shredded coconut in the food processor along with the crackers. For the filling itself, we used a combination of coconut milk, whole milk, and unsweetened coconut, which softened up as it cooked.

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Makes one 9-inch pie, serving 8 to 10

Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.

Ingredients

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