This decadent Chocolate coconut Cream pie showcases a flaky, golden crust that cradles a rich, old-fashioned chocolate custard filling, all crowned with homemade whipped cream and toasted coconut!

Note: If the chocolate custard filling sounds great but you don’t want to make a pie, spoon the custard into dessert bowls, cover with plastic wrap and chill in the refrigerator.

A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

This recipe was left to us by Joël Robuchon, one of the most renowned chefs of the past century. I’ve bought the books, eaten ...

INGREDIENTS. 1/2 cup (1 stick) butter, room temperature. 1 cup sugar. 1 large egg. 1 cup evaporated milk. 1 teaspoon vanilla extract. 2 cups all-purpose flour ...

Filling: 1/2 cup (1 stick) butter, room temperature. 1 cup powdered sugar. 1/2 teaspoon vanilla extract. 1 cup marshmallow crème. Cook’s notes: If desired, add 1/2 cup peanut butter to the filling.