Coconut Puddin'Pie

This coconut pie gets its light, airy texture from folding stiffly beaten egg whites into a creamed butter and sugar base. It’s not a dense custard pie or a cream pie with whipped topping. It’s something in between: a pillowy, soufflé-like filling loaded with freshly grated coconut that puffs up during baking and sets just barely firm.

Freshly grated coconut makes a real difference here. The texture is moist and tender compared to the dry, shredded stuff from a bag, and the flavor is sweeter and more fragrant. Half gets folded into the filling and the rest goes on top where it toasts golden in the oven.

Evaporated milk instead of regular milk adds a concentrated creaminess to the filling without making it heavy. The nutmeg sprinkled before baking blooms in the oven heat and adds a warm, spiced note that’s classic in Southern coconut pies.

Kitchen Tips

• Beat the egg yolks into the creamed butter one at a time until the mixture is light and lemon-colored. This takes patience but builds the structure for the filling.
• Beat the egg whites with salt until stiff but not dry. Overbeaten whites are grainy and won’t fold smoothly.
• Fold the whites in gently with a spatula. Aggressive stirring deflates the air you just whipped in.
• The filling is done when it’s just set, with a slight jiggle in the center. Overbaking dries out the soufflé-like texture.

Variations

• Add a tablespoon of rum or coconut extract to the filling for a more tropical flavor.
• Use toasted coconut on top instead of raw for deeper, nuttier flavor.
• Serve cold with a dollop of whipped cream for a lighter summer dessert.