Tomorrow we’re doing Tennessee pulled pork sandwiches, and to go with it we’re having this coconut pie that’s popular in Tennessee. They call it French coconut pie… but there doesn’t seem to be anything French about it — pure Americano.

However eating a whole pie in one day is excessive, even by our standards, so we’re making it today and having it over the weekend.

It starts with a blind-baked pie crust, taken from Leith’s Baking Bible, rather than the bought pie dough suggested in the recipe.

Then the shredded coconut custard filling, topped with desiccated coconut.

45 minutes in the oven and it sorta seems set… and certainly looks the part!

Then the tricky part of getting the first slice out…