Yield: Yields 1 9-inch pie.
Servings: six to eight.
Even people who say they don’t like coconut love this pie, excerpted from the cookbook Mother’s Best . What sets it apart is the chocolate cookie crust and the coconut rum. If you don’t already stock coconut-flavored rum in your home bar, get a bottle if only for this recipe. It really takes the flavor to another level.
This recipe is excerpted from Mother’s Best.
Make Ahead Tips
The crust can be made up to 1 day ahead; wrap in plastic and store at room temperature.
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We loved the filling, but hated the crust made with the Nabisco Famous Wafers. Maybe there was a problem with the particular package I bought, but as soon as I opened the package there was a strange chemical smell. Others thought there was a strange smell/taste to the crust. My son (the coconut cream pie aficionado) thought it was the ideal coconut cream filling. I would make this pie again, but skip this crust.
Wow. An amazing recipe. Beautiful, delicious and a show stopper. I think there is a a little "Secret Society of Coconut Cream Pie Lovers". When I've made this people either say that they haven't had it and are curious to try or they say they love this pie but never get to have it. And everyone just loves this. You will be everyone's favorite baker if you do. Also, one of my pie plates is slightly larger, so now I double the filling and the whipped cream and it is truly spectacular!
So very very good! I made the crust and filling the day before the party. And whipped the cream about 2 hours before serving. The leftovers (which I only have because there was also a giant birthday cake served) have held up nicely for 2 days.
I've often sought out good coconut cream pies in restaurants. This was the first I've made myself... And I'm never going back. Truly the best I have ever tasted. It was an amazingly simple recipe. I couldn't find the chocolate wafers, so substituted chocolate graham crackers (10). Now a family favorite, this will be an oft repeated item at our house!
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