- Reduced the starch to 1/8 C. and added a 5th egg yolk for extra thickening.
- Used unsweetened coconut (in the freezer section).
- Swapped pastry for a crumb-style crust: ground pecans, cinnamon, and enough butter to stick. Still working on the perfect proportions!
- Or omit the crust altogether--let the filling set as a thick coconut custard with whipped topping.
TO LOWER COST: I used powdered milk instead of half-and-half, and frosted with a skim coat of Cool Whip instead of a fluffy cream cloud. The filling is the star of this recipe.