Coconut cream pie from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • bradford_excfq0 on April 12, 2026

    Delicious.

  • VegasCook37 on March 26, 2026

    What a great pie! Made it for a Pi party and was a big hit. May have been better to completely cool the crust and cook the filling a little longer so thicker. I feel the 1 1/2 cup whipping cream is ok. It’s not overly sweet and a good contrast to the creamy rich filling. I did not add the rum to the whipped cream. Will make it again for sure.

  • ashallen on January 04, 2020

    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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