CC pie is my all-time favorite dessert; I've made a good many of them in the last 45 years in the kitchen. But even I learned a few things by trying this recipe. I read the reviews, and on the strength of those, I changed one thing: Instead of using 3 cups of milk for the custard portion as I have done for decades, I used 1.5 cups milk and a can (roughly 15 oz) of coconut milk. The addition of coconut milk increases the coconut flavor without adding a bunch of (texturally unpleasant) coconut shreds. But even better, it causes the custard part of the pie to hold its shape better than most CC pie recipes. This is great if you have pie left the second day. Also, stabilizing the whipped cream (topping) is highly desirable. It causes the whipped cream to hold its shape, not slump or weep within 24 hours. I used 1 tsp of unflavored gelatin, softened in 2 T cold water. Once it had jelled in a glass Pyrex cup (about 5 mins) I heated it in the microwave for 25 seconds, cooled it a minute, then let it fall in a steady slow stream into the bowl of 1 cup of heavy whipping cream as I whipped the cream for the topping. The two pieces of leftover CC pie were as well formed and attractive the day after I made the pie as they were the day I made it. Absolutely: stabilize your whipped cream topping. This recipe truly is stupendous. I will not use any other for CC pie in the future.
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CC pie is my all-time favorite dessert; I've made a good many of them in the last 45 years in...