Name: Coconut Cream Pie
Yield: Makes 8 to 10 servings
Ingredients: 8 whole graham crackers, broken into pieces; 1/4 cup sugar; 6 tablespoons (3/4 stick) chilled unsalted butter, diced; 1 cup plus 2 tablespoons sweetened flaked coconut; 2 1/4 cups whole milk; 1 1/4 teaspoons unflavored gelatin; 6 tablespoons sugar; 3 tablespoons cornstarch; 1 large egg; 2 large egg yolks; 1 1/2 tablespoons unsalted butter; 1 teaspoon vanilla extract; Pinch of salt; 1/2 cup chilled whipping cream; 1 1/2 cups chilled whipping cream; 2 tablespoons powdered sugar

"Last spring I went to New Orleans for the Crescent City Classic, an annual road race. One night I had dinner at Andrew Jaeger's House of Seafood in the French Quarter," says Gina Squires of St. Louis, Missouri. "The coconut cream pie was great."

A toasted coconut topping adds texture and flavor to this old-fashioned dessert.

Recipe notes

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