Coconut cream pie from Cook's Illustrated Magazine, May/Jun 2004 (page 25)

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

  • ashallen on November 23, 2019

    This is an *awesome* pie!!! One of my favorites - this is one of those desserts I only make if there are many other people around to share it with because I will otherwise eat the entire thing. It has a wonderfully balanced, creamy, coconut-y flavor. Texture is great - light vs. heavy. The flavor and texture of the animal cracker crumb crust works great with the filling. The original recipe calls for 1.5 cups of heavy cream for the whipped cream topping which makes a lot of whipped cream - I sometimes dial that back a bit (anywhere down to 1 cup heavy cream) so the coconut cream filling can shine through more clearly. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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