We keep it simple by adding that dreamy filling to a buttery, prebaked crust. But there’s even more coconut goodness. Once ...

2. In a large bowl, combine the cornstarch and eggs and beat with an electric mixer until light and pale, about 5 minutes.

Add the vanilla and rum and cook for a further 5 minutes to glaze. Cool and spoon onto the coconut cream pie. Sprinkle over the lime zest and extra coconut to serve.

If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Daniela Galarza and Marguerite Preston For a truly stunning holiday pie ...

The green gelatin and the vanilla ice cream make an attractive combination. The coconut juice sweetens the gelatin, and sugar becomes unnecessary. 1. Crack open the young coconuts, if using. Reserve ...

use heavy cream and gelatin. The Omni Parker House Hotel, 60 School St. Boston, is credited as the original inventor of the Boston Cream Pie, and they still serve it today. Parker House credits ...

Scented with bourbon and orange and swirled with cream cheese, this pie is a standout at Thanksgiving or any fall dinner. Pie doesn’t win any awards unless both the filling and the crust come ...

Evaporated milk. Evaporated milk is richer than regular milk, so we use it in the filling to create a dreamy, creamy pie. If desired, you can swap in half and half or heavy cream. Eggs.