We love that Judy made this into a coconut cream sheet pie rather than a regular pie. Each layer is delicious! The bottom is ...

Coconut flavor: This recipe perfectly balances having just the right amount of coconut flavor without it being overpowering.

caramel-scented bourbon adds depth to the traditional super-sweet filling; chocolate levels it up with a rich texture and just a hint of balancing bitterness. Fan-favorite coconut cream pie meets ...

The traditional lemon meringue pie is given ... Add the cream and beat for another minute, until combined. Add a little green colouring, if using. Pour the filling into a saucepan and warm very ...

Pour mixture into frozen pie shell. Bake in preheated oven until filling is set, about 50 minutes. Meanwhile, stir together oats, pecans, coconut, remaining 2 tablespoons brown sugar, remaining 2 ...

Mix flour, both sugars, cardamom, cinnamon, and salt with coconut flakes. Whisk in coconut cream ... filling is set around edges but still a little jiggly in center, about 45 to 55 minutes. Let ...

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.