Last autumn I learned something new about my dad: he loves coconut cream pie. How I’d gone 35 years without knowing this little fact (especially when one of my favorite things to do is bake him goodies) is beyond me. I made it my mission to find a really great recipe – preferably meringue-free – and bring it to our Thanksgiving feast (along with his other favorite pie, pecan).
You guys, listen up. I have never liked coconut cream pie (or pecan for that matter). Sweetened coconut tastes weird to me and ugh, it’s so stringy. So when I stumbled on this recipe from Carina at Today’s Mama, I honestly didn’t think I’d dig it. In fact, I didn’t even try a bite of it until after I’d heard a gazillion compliments and saw that the pie was nearly gone. This pie isn’t good. It isn’t great, it isn’t divine, it isn’t lovely, it isn’t swoon-worthy.
THIS PIE IS THE KIND OF PIE WARS ARE STARTED OVER – EPIC WARS THAT BARDS THE WORLD OVER SING ABOUT CENTURIES LATER. THIS PIE IS THE PIE THAT ENDS ALL PIES.
A couple of things make all the difference. Finely shredded un-sweetened coconut. Coconut milk. And instead of toasting my own coconut for the top (and this is the only departure I made from her recipe), I used Dang Toasted Coconut Chips (which are utterly divine and ought to be a regular part of your snack-time repertoire).
Normally if I use a recipe and make a bunch of changes to it, I’ll just re-type the recipe here and link to the original, but I’m telling you this recipe is perfect as it is. Click on over to Carina’s, give this pie a try (poet, didn’t know it, yadda, yadda). You’ll totally be so so so so glad you did.