I woke up one day, wanting a coconut cream pie. I have no idea why, but I wanted one.
Maybe it was a flashback of a memory from one I had on a trip to Vancouver that was, quite possibly, the best pie I have ever eaten. We had had a lovely, but busy, day, and we stopped for an afternoon caffeine pick-me-up. What we found in addition to the warm drinks, was a very enticing pie selection.
I couldn’t resist and picked out one that was piled high with a creamy topping and filled with an even richer coconut crème. It was perfection: not too sweet, with a crunch crust and a whipped topping. I haven’t stopped wanting another piece of it since.
So, this day in question, I took my best stab at recreating that pie. I researched lots of recipes, that had varying methods of for the crust, the filling and the toppings. I am personally not a fan of meringue, so I decided to go with a whipped topping. The cocoa nibs were a spur-of-the-moment addition that I thought would be good, and they gave it a nice crunch.
The filling was also great. While you could easily make this filling with whole milk, I thought the coconut milk gave it a more well-rounded coconut flavor.
This crust and topping would go with almost any filling – chocolate, vanilla, even lemon. It is crunchy and went really well with the creamy pie filling and topping. If you are in the mood for a more traditional crust, you could obviously swap that out.
This version of the pie was a big success. Everyone loved it, and I actually liked it so much I had the leftovers for breakfast the next day. It would be a great dish to bring to any event you have coming up. I will be making it again as soon as another craving sets in.