This coconut pie is such a treat! Its buttery crust is topped with a creamy and sweet filling, with crunchy bits of coconut ...

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

Pie crusts can be daunting. But don’t be discouraged, says Becky Grasley, the baker behind Los Angeles’ The Pie Hole pie shops and author of a new cookbook, “Pie is Messy” (Ten Speed Press, $28).

Toasted coconut and a silky stovetop custard fill this classic pie with a buttery vanilla wafer crust. Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, ...