I made this for Pie Day this year (March 14). It may have been a day early or a day late, but it was an excuse to make pie just the same. A Coconut Cream Pie recipe in the new Penzey's Spices catalog inspired me to make this one. My past experience making Coconut Cream Pie led me to believe it was really more of a custard than a cream. I am still tweaking my version of the recipe, but I will post it when I am satisfied. The next version will use coconut milk instead of whole cow's milk. I'm excited to try the result. One bag of sweetened shredded/flaked coconut from the store makes four of these pies, so I've got two more before the bag is gone.
Current Pie Tally: 161
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