Coconut Cream Pie

Coconut Cream Pie marks the beginning of spring at the bakery. We start to make it in April, often just in time for Easter. By April we’re all ready to start to eat some nonwinter foods, but it’s too early in Michigan for any local fruit. So we decided that creamy and tropical pies—coconut cream and key lime—could mark the beginning of spring for us. Random maybe, but life isn’t always rational.

This pie is super indulgent. It has about 3 pounds of thick, rich, creamy filling, and w