Coconut Custard Pie

This is our version of the Coconut Cream (or Custard) Pie. Instead of using dried shredded or flaked coconut, we use coconut strips. Luckily, I found a store that imported frozen coconut strips. Most of the stores sell the grated form.

For the pie crust:
Please refer to this link. I usually buy store-bought pie crust.


For the custard filling

* 1/4 cup granulated sugar
* 4-1/2 T cornstarch
* Pinch of iodized salt
* 3 large egg yolks, beaten
* 1 can of evaporated milk
* 1 cup or more coconut strips

For the meringue

* 3 large egg whites
* 1/4 teaspoon cream of tartar
* 6 tablespoons granulated sugar
* 1/2 teaspoon vanilla

Make the custard filling

1. In a small bowl, beat the egg yolks and set aside.

2. In another bowl, combine the sugar, cornstarch, and salt. Use a fork or a whisk to mix them well. Slowly pour 1 can of evaporated milk + 1/3 can water. Set bowl over a pot of boiling water (I don't have a double boiler so I improvise) and stir until mixture begins to steam. Scoop out about 1/2 cup of the hot milk and pour it into the beaten egg yolks, stirring constantly as you pour. This warms up the eggs and discourages them from curdling. Pour the bowl of egg yolk-milk mixture into the milk mixture in the bowl over medium heat and stir well. Continue to cook over medium heat, stirring constantly, until the custard mixture becomes very smooth and has thickened to about the consistency of cream. Cook for about 1 minute more and then remove the pan from the heat.

3. Add the coconut to the custard in the pan. Stir to mix everything. Place a sheet of plastic wrap directly onto the surface of the custard and set it aside to cool to room temperature. When the custard has cooled down, remove the plastic wrap and pour it into the piecrust.

Make the meringue

1. Heat the oven to 350° F.

2. Beat the egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed until foamy. Increase the speed to high and gradually add the sugar, about 2 tablespoons at a time. Beat the egg whites until they swell up into plump, shiny, soft clouds that hold firm, curly peaks.

3. Scoop the meringue on top of the cooled custard filling, spreading the meringue all the way to the crust and mounding the meringue up slightly in the center of the pie. Create swoops and swirls in the meringue for decorative effect.

4. Place the coconut custard pie on the middle rack of the oven and bake until the meringue is a beautiful golden brown, 8 to 10 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or, if desired, refrigerate and serve chilled.