Coconut custard pie with coconut whipped cream
Pies
Coconut custard pie was a standard on our Thanksgiving table when I was growing up, so I have maintained the tradition with my own family. This recipe is adapted from Cook’s Illustrated. I use Mr. C’s Coconut Creme Pure Cane Mix (the kind used to make piña coladas, not the first pressing of coconut milk also called coconut cream). It makes the pie quite sweet. I also use it to flavor the whipped cream. This can easily be turned into a dairy-free pie by substituting almond milk for the whole milk and coconut milk for the heavy cream. You may need a little extra cornstarch as well.
Share:
0
35
0
Comments