Coconut Puddin’Pie

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Servings: 1 Difficulty: Advanced
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A rich, custard-like dessert featuring a fluffy egg white base and tender coconut filling.
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This Coconut Puddin’ Pie is a nostalgic treat that blends a creamy, sweet custard with the distinct flavor of fresh coconut. The filling achieves a unique texture by folding stiffly beaten egg whites into a rich base of butter, sugar, and evaporated milk, creating a light yet satisfying bite. Baked in a crisp pie shell and topped with more grated coconut and a hint of nutmeg, it offers a wonderful contrast of textures. It is perfect for family dinners, holiday gatherings, or as a comforting dessert on a rainy afternoon. The subtle sweetness and aromatic spices make it a crowd-pleaser that feels both homestyle and elegant.

Coconut Puddin'pie recipe image
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Coconut Puddin’Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 754.0

Description

This Coconut Puddin' Pie is a nostalgic treat that blends a creamy, sweet custard with the distinct flavor of fresh coconut. The filling achieves a unique texture by folding stiffly beaten egg whites into a rich base of butter, sugar, and evaporated milk, creating a light yet satisfying bite. Baked in a crisp pie shell and topped with more grated coconut and a hint of nutmeg, it offers a wonderful contrast of textures. It is perfect for family dinners, holiday gatherings, or as a comforting dessert on a rainy afternoon. The subtle sweetness and aromatic spices make it a crowd-pleaser that feels both homestyle and elegant.

Ingredients

Directions

  1. Preheat your oven to 350&# 194;°F (175ðC). Prepare a 9-inch pie shell and bake it according to package directions until golden and crisp, then let it cool slightly.
  2. In a large mixing bowl, cream together the soft butter and sifted confectioners sugar until the mixture is smooth and pale.
  3. Add the egg yolks to the butter mixture one at a time, beating well after each addition until the mixture is light and lemon-colored.
  4. Stir in the vanilla extract and evaporated milk until fully combined.
  5. In a separate clean bowl, beat the egg whites with a pinch of salt until they become foamy.
  6. Continue beating the egg whites until they form stiff peaks, being careful not to overbeat until dry.
  7. Gently fold the beaten egg whites into the creamed butter mixture in two or three additions, ensuring not to deflate the air bubbles.
  8. Fold in 1 1/2 cups of the freshly grated coconut until evenly distributed throughout the filling.
  9. Pour the filling into the pre-baked pie shell.
  10. Sprinkle the remaining 1/2 cup of grated coconut evenly over the top of the filling.
  11. Lightly dust the top with ground nutmeg for added aroma and flavor.
  12. Bake in the preheated oven for about 35 minutes, or until the filling is just set and the top is lightly golden.
  13. Remove from the oven and allow to cool on a wire rack. Serve warm or chilled.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 754.0kcal
% Daily Value *
Total Fat 48.5g75%
Saturated Fat 37.6g188%
Cholesterol 23.6mg8%
Sodium 731.1mg31%
Total Carbohydrate 81.9g28%
Dietary Fiber 7.9g32%
Sugars 70.8g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, pie, pudding, dessert, custard, egg whites, baking, homestyle, sweet, nutmeg, vanilla, evaporated milk, grated coconut, pie crust, comfort food, vegetarian, family dinner, holiday dessert, fluffy, rich
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