I've always been on the fence about coconut cream pie. Taken separately—pie crust, coconut custard and whipped cream—I love the components that go into this dessert. But when I actually go to take a bite, something is missing. I knew that special something was to be found in the crust.
Somehow, I wanted to achieve a more crisp, "snappy" bottom to balance out the double creamy layers of custard and whipped cream. Which is when I decided to try a pavlova base instead of the traditional crust.
Not only are the pavlovas so lovely to look at, they were the perfect complement to the filling and topping.
Crisp, light and sweet, with that perfect crunch that I was looking for. Then I doubled down with a sprinkling of toasted coconut chips to top things off.
I've scaled down this recipe to serve two; feel free to double or triple if you need more!
Images via Sheri Silver.
