Once again, this pie uses a simple graham cracker crust, baked and cooled. Combine cream and sweetened shredded coconut. Bring to a boil and then stir until the mixture is reduced by half and thickened. Set aside to cool.
The recipe calls for a meringue topping into which sweetened coconut has been folded. As with the lime pie, I don’t care for meringue so I once again substituted sweetened whipped cream. I toasted the shredded coconut and scattered it over the cream as a final flourish.
While I am not a huge fan of coconut and don’t like coconut cream pie at all, I thought this pie was wonderful. The lime and coconut complimented each other perfectly. There wasn’t one distinct flavor but a smooth mellowness that was tart but with just the right amount of sweetness. Wonderful for a hot summer evening.