French Coconut Pie
Appears in Cook's Country June/July 2015, Cook's Country TV
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 f...