Published May 1, 2004.
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.
This variation is a test kitchen favorite. You may be left with 1/3 cup or so of filling that will not fit into the crust because of the caramel and banana. Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.
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