How to Make Coconut Cream Pie

: Raw egg carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.
Step 1: Bake the pie crust Bake a store-bought or homemade pie crust until it is golden brown and set it aside to cool.
Step 2: Whisk the milk and sugar Whisk together the sugar and 2 cups of the milk in the small saucepan, and then bring it to a simmer over low heat.
Step 3: Separate the eggs Separate the eggs and temper the egg yolks with the heated milk and sugar mixture. Then add everything back to the saucepan. Save the egg whites.
TIP: Tempering prevents the eggs from scrambling by slowly increasing the temperature with a small amount of the heated liquid.
Step 4: Add the cornstarch Dissolve the cornstarch with the remaining milk and add it to the saucepan. Allow it to thicken for 4 to 6 minutes.
Step 5: Combine the vanilla, coconut, and butter Stir in the vanilla, coconut, and butter, and allow the mixture to cool before pouring it into the pie shell.
Step 6: Make the meringue Make the meringue by beating the saved egg whites with an electric beater and slowly adding the confectioners’ sugar until the mixture forms stiff peaks.
Step 7: Bake and serve Top the pie with the meringue and bake for 3 to 5 minutes, or until the edges turn golden brown. Cut and serve.
FACT: Harry Nilsson’s hit song “Coconut” was released in 1971 and has only one chord progression.

Lessons in this Guide