Triple coconut cream pie from Smitten Kitchen by Deb Perelman

View complete recipe

Ingredients

canned coconut milk
sweetened shredded coconut
Show all ingredients...
Serves : 8
EYB Comments

Chill several hours to overnight. Can substitute vanilla sugar for a portion of granulated sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Chill several hours to overnight. Can substitute vanilla sugar for a portion of granulated sugar.
jzanger on June 21, 2020

Fantastic! Could be made over the course of a few days without a problem. Follow all of Deb’s suggestions and you’ll be successful.
jzanger on June 21, 2020

Fantastic! Could be made over the course of a few days without a problem. Follow all of Deb’s suggestions and you’ll be successful.
babyfork on April 17, 2020

I had a frozen parbaked pie crust from Three Babes Bakeshop leftover from Thanksgiving so I didn't make the coconut crust, but made the rest of the recipe. I used Clement Mahina Coconut Rhum Liqueur instead of the optional dark rum. I used an Isi Mini Cream Whipper to make the whipped cream and it takes a half pint of cream. I thought this produced more than enough whipped cream for the topping (the recipe says to use 2.5 cups). Made this for Easter since Dan was disappointed in the storebought coconut cream pie we had during Christmas. He had two pieces so definitely liked this one much better!