In the past two weeks, I've baked THREE pies, doubling the number of pies made in my entire lifetime.  I started out with a Pumpkin Pie, followed it up with an Egg Nog Pie, wrapped up the trio with a Coconut Cream Pie.  That last one was a request from Martin, who told me that he wanted to have the BEST COCONUT CREAM PIE EVER.  The good news for me is that I'm pretty sure this is the ONLY Coconut Cream Pie he's ever had, so it automatically becomes the best for him.

I started with a recipe for a dairy-based pie, then changed it to use non-dairy ingredients and to include stuff I had on hand.  The result was a tasty pie, not too difficult to make, and a big crowd pleaser.  Assuming that the crowd is comprised entirely of people who live at my house.

Side note: In this recipe (as in all pie recipes I have made and will make forevermore) I use a store-bought bake-at-home pie crust.  Not all brands are non-dairy, so it's important to read the ingredient list and allergy statement.  The brand we use is Food Club.

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