French Coconut Pie

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Appears in Cook's Country June/July 2015, Cook's Country TV

Balancing the flavor in this Southern favorite (no, it’s not from France) was all about using the right coconut.

SERVES 8 to 10

TIME 1¾ hours, plus 4 hours cooling

has video

WHY THIS RECIPE WORKS

This custard pie combines a rich, dense filling with softened shreds of coconut. For a proper custard consistency without eggy flavor, we use two whole eggs and an extra yolk; since it’s the sulfur-rich egg whites that contribute the eggy f...

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