Coconut cream pie is one of my favorites. When I was little girl growing up in Pittsburgh, Pa., our family would sometimes go to a restaurant called Gullifty’s, a sort of striving-to-be-high-end cosmopolitan diner with a huge rotating case of the sort of over-the-top desserts featured in trendy establishments in the 1980s. I always ordered something big and creamy, and if memory serves, it was coconut.
Decades later, I encountered a transcendent slice of coconut cream pie at Blue Plate, one of my favorite restaurants in San Francisco, and this recipe takes its cues from that adult version. The crust must possess just enough salty crunch, and the filling must be cool and creamy and include a bit coconut flesh. The directions are for a straightforward coconut cream pie, but smearing a layer of melted chocolate on the baked crust or topping the finished pies with a scattering of chocolate shavings is not a bad idea.
Be sure to buy real-deal coconut milk, the kind that has a pad of solid cream on top when you open the top. Light coconut milk simply won’t deliver the same flavor or consistency to the pudding-like filling.
Click here to see Pick-Up-and-Go Pies.