Servings: 10 to 12
This is truly next-level coconut cream pie. Instead of coconut extract, it gets its flavor from reduced, concentrated coconut milk in the custard. It’s paired with a layer of salted caramel to really take it over the top.
1 fully baked and cooled Butter Piecrust
The reduced coconut milk and caramel toppings can be made ahead, cooled, and refrigerated (two days for the coconut milk and up to a week for the caramel).
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I made the pie almost exactly as written except I used less sugar where possible. This was the best coconut cream pie, actually... Best. Pie. Ever. It's somewhat involved but I spread it out over two days and all the effort was 100% worth it.
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