20140711-btb-cococreampie.jpg

[Photograph: Erika Shafer]

Vanilla wafer cookies make a fine crust substitute in this take on coconut cream pie from Mother Daughter Dishes. There's plenty of coconut in the filling, as well as a toasted layer sprinkled over the fluffy meringue topping. They look especially appealing in their own ramekins, and manage to taste like you spent far more time on them than you really did.

Tips: If you own a toaster oven, then there's no need to turn on your standard oven to toast the coconut. Scatter the shavings on a sheet, and bake at 350 degrees for 8 minutes, agitating every two minutes to prevent scorching. If your toaster oven doesn't have temperature settings, set it to a bit above medium.

Tweaks: On their own, these individual pies are sweet and wholesome. But we like the idea of making them a little more punchy by adding a little bourbon to the coconut pudding. Reserve a couple tablespoons of milk and add a shot instead, being sure to add the vanilla as well. Vanilla bourbon coconut pudding pie is a mouthful, one your guests are sure to enjoy.

As always with our Bake the Book feature, we have five (5) copies of Mother Daughter Dishes to give away.

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: