I had a sudden craving for coconut cream pie one night. I am so frustrated by diner coconut cream pie – it is usually dense, flavorless, and too sweet. After baking one, I found that the key is unsweetened coconut – it was located in our international section. Give it a nice toasty tan. Don’t bother with the Baker’s brand stuff.
Here is the Baking Illustrated version:
Here it is after the massacre that is my stomach: