Servings: 10 to 12
Shreds of coconut give the creamy filling some texture. For a twist, substitute 1-1/3 cups coconut milk and 1 cup whole milk, and omit the coconut extract.
1 fully baked and cooled Butter Piecrust
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This is wonderful. And the more often I make it, the easier it gets! The pie crust is interesting. Although I usually make an all-butter pie crust, this one, because of the vinegar or something, stands up to the cream filling extremely well without getting soggy. Kudos to ADJ and Fine Cooking!
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