Favourite Coconut Cream Pie
Submitted by 24kblond
Silky coconut custard filling topped with billowy meringue in this retro diner-style pie. The secret is scalded milk for ultra-smooth texture that sets perfectly after chilling.
YIELD
12 servingsPREP
30 minCOOK
5 minREADY
2½ hrsThis old-fashioned coconut cream pie delivers that classic diner experience with its velvety custard filling studded with sweet shredded coconut.
The technique of blending flour with cold milk before adding scalded milk prevents lumps and creates that signature smooth, spoon-coating texture.
A glossy meringue crown seals in the coconut filling and adds a cloud-like contrast to the rich custard below.
Chef Tips
- Scald the milk by heating it just until tiny bubbles form at the edges (don’t let it boil)
- Add the beaten egg yolks after the mixture thickens, then cook exactly 2 more minutes to avoid curdling
- Beat egg whites until they hold stiff peaks and stay in the bowl when inverted before folding in sugar
- Chill the finished pie for at least 2 hours so the filling sets properly for clean slicing
Ingredients
Directions
Blend sugar, flour and salt with the cold milk. Add scalded milk, gradually, stirring constantly. Cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut.
Cool then pour into previously baked pie shell. Cover with meringue.
Let chill for a couple of hours.
Meringue:
Use 3 egg whites to cover a 9 inch pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg whites until stiff.
(They should be glossy on top and when you invert the bowl, they should remain in place). Fold in the sugar, gradually. Cover the pie with meringue.
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