COCONUT CREAM PIE

Serves 8–10 The first time we made coconut cream pie, we had a serious accident! We forgot to let the pie chill in the fridge, so when we tried to move it, it spilled everywhere! We made it again in hopes that it was tasty after all. Luckily, it’s delicious and sets up nicely when you follow the directions! The fun part of this recipe is in making the fluffy topping. As you whip the egg whites, the air begins to put bubbles in them and puffs them up. INGREDIENTS • 2 C (35°F) unsweetened vanilla almond milk • 1 C (35°F) coconut milk • 1 Tbsp (15 ml) vanilla extract • 1 ½ C shredded unsweetened coconut • 2/3 C (35°F) unrefined granulated sugar • 4 large egg yolks • 6 Tbsp (90 ml) arrowroot powder • ¼ tsp salt • 2 Tbsp (30 ml) coconut oil • 1 prebaked Pie Crust • 4 egg whites, at room temperature • ½ tsp cream of tartar • ¼ C water • ½ C unrefined granulated sugar • ¼ C shredded unsweetened coconut, toasted INSTRUCTIONS AND HOW KIDS CAN HELP 1. Combine almond milk, coconut milk, vanilla, and coconut in saucepan over medium heat until it just starts to bubble, about 5 minutes. 2. Remove from heat and cover for about 15 minutes. 3. In a separate bowl, whisk sugar, yolks, arrowroot, and salt together. 4. Strain milk mixture from coconut with strainer, colander, or cheesecloth. 5. Add strained milk slowly into yolk mixture while little hands whisk. 6. Return incorporated mixture to pot and bring to a boil over high heat. 7. Remove from heat and whisk in coconut oil until smooth. 8. Chill in refrigerator for ten minutes, then pour into prebaked pie crust. 9. Let set in the fridge for 2 hours. 10. When ready to serve, in a clean bowl, whip egg whites with tartar until soft peaks form. 11. In saucepan, whisk together water and sugar and bring to a boil over medium heat. 12. Continue boiling until thin syrup forms, about 6 minutes. 13. Start whipping eggs again while slowly dripping syrup into them until fully incorporated. 14. Spread on top of chilled pie, top with toasted coconut, and chill for up to 1 hour before eggs deflate.

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Coconut cream pie with a fluffy, toasted-coconut-topped finish — and not a drop of dairy anywhere. Coconut milk and shredded coconut infuse the filling, arrowroot sets it silky, and a sugar-syrup meringue crowns the whole thing. It sets up beautifully, as long as you let it chill.

Pro Tips

• Give the filled pie a full 2 hours in the fridge before you even think about moving it — a warm pie collapses and spills the moment you lift it.
• Strain the steeped milk mixture through cheesecloth or a fine strainer so the filling is silky rather than full of coconut shreds.
• Pour the hot milk into the yolk mixture slowly while whisking constantly — dumping it in fast scrambles the yolks and ruins the texture.
• Make the meringue just before serving: drip the hot sugar syrup (about 6 minutes of boiling) into whipping egg whites, then chill the topped pie no more than 1 hour before the whites deflate.
• Toast the shredded coconut for the top until golden — it's the finishing flavor and the prettiest part of the slice.

Frequently Asked Questions

Can I make coconut cream pie ahead of time?

Yes — bake the crust and make the filling up to a day ahead so it sets overnight in the fridge. Add the meringue topping just before serving, since it deflates after an hour or so.

Why is my pie runny?

It almost always needs more chilling. The filling must set in the fridge for 2 hours after pouring, and the arrowroot needs that cold time to firm the custard fully.

Can I skip the meringue topping?

Certainly — top the chilled pie with whipped coconut cream and toasted coconut instead. It's less dramatic but every bit as delicious.

How long does the pie keep?

The filled pie keeps well for a couple of days in the fridge. Once the meringue goes on, serve it within an hour while the topping is still high and fluffy.

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