This is the recipe that people are always asking me for, especially around the holidays. I worked on the recipe for years, tinkering until it was the most perfect coconut cream pie anywhere.
It's not stringy, or soupy, or--horror of horrors--full of almond extract (almond extract in a coconut cream pie is like putting mud in chocolate cake--don't put that in, that's a horrible thing to do.)
When I was baking the empty pie shell I took a conference call. The conference call won. Oops.
But it was worth it...
I cooled the filling in a flash by going outside, sticking the pot in the three feet of snow on my back deck, and stirring as it thickened. It cut more than an hour off the chill time--awesome.
I use the Cook's Illustrated vodka pie crust because it never fails me. One tip that I'll tell you guys: I sometimes put 1/4 cup of the finely shredded coconut into the pie pastry. Just another level of awesome.