I don't know about you, but I'm ready to eat pie. And even better: pie with coconut!
Something about Easter just brings out the pie-lover in me. I think it's because I'm a big fan of the cool and creamy Spring-time variety of pies, rather than the baked fruit and nut pies we see more of around Thanksgiving.
I pulled out the family recipe book for today's pie. I was flipping through my cookbook in search of a coconut cream pie recipe, but this French Coconut Pie recipe caught my eye instead.
What's the difference between coconut cream and French coconut? I'm glad you asked.
I wasn't sure about that myself, as a matter of fact. But after the pie had baked and cooled, the differences were pretty apparent. Instead of a custard or mousse-like cream filling, this French coconut pie has a texture more consistent with the inside of a Mounds bar. It's not quite as sweet or as dense, but that's the closest comparison I can make.
I decided it needed a little creamy to balance out the sweet and sticky coconut filling, and the combination is right on the money. A buttery graham cracker crust, sweet coconut, and a dreamy whipped cream layer to top it all off. Add a little toasted coconut for the final touch, and voila!
Pie perfection ☺️.