This easy coconut custard pie from Andrew Zimmern delivers classic Southern comfort with a creamy, coconut-rich filling and buttery homemade crust.

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

Coconut cream pie has it all: a flaky crust, creamy coconut custard, mountains of whipped cream and crunchy flakes of toasted coconut. I’ve always had a soft spot for this light-as-air pie, and I ...

Save the best for last. A simple piecrust is filled with creamy coconut custard and topped with pillowy whipped cream, and ...

With Thanksgiving so close you can almost smell the stuffing, we are in prime pie time. Bakers and pastry chefs across the ...

Arleen Murphy, New Dorp Ingredients: 1/2 stick margarine 2 cups milk 1/2 cup baking mix, such as Bisquik 4 eggs 1/2 cup sugar 1 cup coconut, shredded 1 teaspoon vanilla Grease 10-inch ...

Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...