Coconut Custard Pie (Dupree)
Submitted by tinytears
A from-scratch coconut custard pie with a silky cream and egg yolk filling loaded with shredded coconut, topped with billowy golden meringue. Old-fashioned diner pie done right at home.
YIELD
1 piePREP
20 minCOOK
40 minREADY
60 minIf you’ve ever had a slice of coconut cream pie at a really good diner and wondered how they make the filling so silky, this is your answer.
Heavy cream and milk get gently heated with sugar, then thickened with cornstarch and egg yolks into a rich, spoonable custard. Fold in two cups of shredded coconut while it’s still warm, pour it into a pre-baked shell, and crown the whole thing with a towering meringue made from five egg whites.
A quick trip to the oven turns those meringue peaks golden and toasty. Chill for an hour and you’ve got a pie that wobbles just right when you carry it to the table.
Kitchen Tips
- Temper the egg yolks slowly by adding the hot cream mixture a little at a time. Dump it all in at once and you’ll have scrambled eggs in your custard.
- Press plastic wrap directly onto the custard surface while it cools. This prevents that rubbery skin from forming on top.
- Make sure your egg whites are at room temperature before whipping. Cold whites won’t reach stiff peaks.
- Let the pie chill a full hour before slicing. The custard needs time to set or you’ll get a runny mess on the plate.
Ingredients
Directions
Combine the cream and ½ cup of the milk in a saucepan with the sugar.
Cook over low heat, stirring occasionally to dissolve the sugar, until small bubbles form around the edge.
Meanwhile, in a mixing bowl whisk the remaining ¾ cup of cold milk into the cornstarch.
Whisk in the egg yolks.
Slowly stir in ½ cup of the hot cream mixture, then slowly stir this mixture into the remaining hot cream.
Cook, continuing to stir, about ½ a minute more until the mixture forms soft shapes when dropped from a spoon.
Remove the custard from the heat, and stir in the vanilla.
Transfer to a medium-size bowl, and stir occasionally to allow steam to escape.
Stir in all but ¼ cup of the coconut.
Cover the surface with wax paper or plastic wrap to prevent a skin from forming and cool for 1 hour at room temperature.
Preheat the oven to 350℉ (180℃).
In another bowl, beat the egg whites until soft peaks form.
Slowly beat in the sugar and cream of tartar and continue to beat until the meringue is shiny and holds stiff peaks.
Spoon the cooled custard into the prebaked pie shell and spread the� meringue over the pie, covering the entire surface.
Sprinkle with the remaining coconut.
Bake on the center rack of the oven until the peaks are golden, about 10 minutes.
Let cool and refrigerate for 1 hour before serving.
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