French Coconut Pie
Balancing the flavor in this Southern favorite (no, it’s not from France) was all about using the right coconut.
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 flavor, we omit the final white. Buttermilk contributes richness and an acidic tang. We found that using unsweetened shredded coconut keeps the pie from becoming unduly sweet. Since the dried coconut doesn’t fully soften as the pie bakes, we soak it in the buttermilk for 15 minutes before adding it to the custard.
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