Truly, the BEST Coconut Cream Pie you’ve ever had! I adapted this pie only slightly from Tom Douglas’ Seattle Kitchen. I used a change suggested by Deb Perelman’s Smitten Kitchen, and reduced the sugar in the whipped cream from 1/3 c to 2T. If you like yours sweeter, feel free to add more than the 2 T. I did; however, follow her recommendation to use a vanilla bean. I know how expensive a full vanilla bean is, but if you ever have a special occasion for which you want to make this pie, it really does make a difference to use the bean. Otherwise, I’d use a full tablespoon of natural vanilla extract. I also added a couple pinches of salt, because that’s just who I am.
This pie does take awhile to prepare. So be sure to read through the instructions before starting. You can do it in pieces – make the shell the night before, for instance. It does take some chilling time after it’s assembled, so plan for that. All in all, it takes about 2 hours to make. Then an hour or so of chilling time. So plan accordingly.