Fresh Coconut Cream Pie

This is coconut cream pie the old-fashioned way, with a custard you cook yourself and a meringue you beat to glossy peaks. No instant pudding mix in sight.

The filling starts on the stovetop, where milk, sugar, and grated coconut heat together before egg yolks and cornstarch thicken everything into a silky custard. Keep stirring once the eggs go in; it sets fast, in about a minute, and you want it smooth, not scrambled.

Butter and vanilla stirred in at the end give the coconut custard its richness and shine.

Then comes the meringue. Beat the egg whites with cream of tartar to soft peaks, add the sugar gradually, and keep going until stiff and shiny. Sealing it right to the crust edge is key, since that’s what stops the meringue from shrinking and weeping in the oven.

A scatter of coconut on top toasts golden as the pie bakes, adding crunch against the soft custard below.

Chef Tips

• Temper the eggs by whisking constantly as you blend the hot milk into the yolk mixture, so they thicken instead of curdling.
• Spread the meringue while the filling is still warm and seal it to the crust edge to prevent shrinking and weeping.
• Cool the pie completely, ideally a few hours in the fridge, so the custard sets firm enough to slice cleanly.

Variations

• Toast the coconut topping a shade darker for a deeper, nuttier flavor.
• Swap half the milk for coconut milk to push the coconut flavor further.
• Skip the meringue and crown the pie with sweetened whipped cream and toasted coconut instead.