Coconut Cream Pie(Goldies)
A rich and creamy coconut custard pie with toasted coconut topping, perfect for coconut lovers and special occasions, offering a delightful blend of sweetness and tropical flavor.
Ingredients
Instructions
- Mix flour and cornstarch with 1/3 cup of cold milk to make a thin, smooth paste.
- Scald the remaining milk until hot but not boiling.
- Beat egg yolks, then add sugar and salt, and mix well.
- Add a small amount of the scalded milk to the flour paste, then add some to the egg and sugar mixture to temper.
- Pour each mixture slowly into the remaining scalded milk, stirring constantly to prevent lumps, and cook until thickened.
- Remove from heat; add butter, vanilla, and shredded coconut, and stir until combined.
- Allow the filling to cool before pouring into the baked pie shell.
- Top with meringue and sprinkle with additional shredded coconut.
- Bake at 300°F (150°C) for 15 to 20 minutes until meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of regular milk. If fresh coconut is unavailable, sweetened or unsweetened shredded coconut works well. Ensure the pie shell is fully cooled before adding the filling to prevent a soggy bottom. When making meringue, beat the egg whites until stiff peaks form for the best texture.
Serving Suggestions
Serve chilled or at room temperature for the best flavor. Garnish with additional shredded coconut or fresh whipped cream for an extra touch. This pie pairs beautifully with a light fruit salad or a scoop of vanilla ice cream. For an alternative dessert, consider browsing more American recipes for ideas.
Storage & Reheating
Store leftover coconut cream pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for 3-4 days. Avoid freezing as the texture may change. If you prefer warm pie, gently reheat individual slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cream Pie(Goldies) contains roughly 488 calories, with 2g protein, 40g carbohydrates, and 12g fat. Note that it is relatively high in sodium, at 917mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust?
Yes, a store-bought pie crust is a great time-saver. Just make sure to bake it according to package instructions before filling. This will ensure a perfectly crisp base for your coconut cream pie.
How can I make the meringue stay firm?
To achieve a firm meringue, ensure your mixing bowl is completely clean and dry before beating the egg whites. Adding a pinch of cream of tartar can also help stabilize the meringue, ensuring it holds its shape when baked.
Can I make this pie ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just allow it to cool completely before pouring it into the pie shell. Top it with meringue right before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).