Coconut Cream Pie

Page 334

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

Tags: coconut pie

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Amazing. Absolutely delicious. Have now made this twice in one week! The crust is the same used for the the other meringue and cream pies in the book; dreamy, and definitely best the first day. It held, but went down to being very good the second day, instead of transcendent, the first day. I forgot to toast coconut for the filling, the first time, but it was delicious anyway. Second try I used half toasted and half not-toasted coconut. Both amazing. It made a wonderful Mother's Day present for my mom and the whole crew! HIGHLY recommended.

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