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“This pie is my husband's all time favorite dessert. It takes some time to make but it is worth the effort as the taste is heavenly. I like to cook the pudding mixture and chill it before putting in the pie shell. Just before serving I assemble the pie by filling it with the pudding mixture and then whipping the whipped cream. This prevents the pie crust from becoming soggy. The result is a luciously creamy pie with a crisp flaky crust. Yummy!! Note: Prep time doesn't include the 3-4 hour chilling time.”
2 pies

Ingredients Nutrition


  1. Reserve 1 cup milk to mix with cornstarch. Place remaining milk in large saucepan; add half-and-half, butter and 3/4 cup sugar. Cook and stir over medium to medium high heat until biutter is melted and milk is scalded.
  2. In a bowl, whisk egg yolks well; add 1/2 cup sugar and salt and whisk very well.
  3. Slowly add a little bit of hot milk mixture to egg mixture. Then slowly add egg mixture to remaining hot mixture, stirring constantly for about half a minute, and allow to cook for 15 to 20 minutes over medium heat. (This gives eggs time to cook and start thickening. Undercooking at this point slows the finishing process by about 30 minutes).
  4. Mix reserved 1 cup milk and cornstarch; slowly add to hot mixture.
  5. Cook over medium to medium low heat while stirring constantly or lumps will form. Continue to stir for at least 2 minutes, then every 5 minutes for 15-20 minutes.
  6. When pudding is thick, stir in vanilla and 1 cup toasted coconut. Remove saucepan from stove. Cool pudding for 10-15 minutes before dividing and pouring into pie shells.
  7. Cover and chill pies for at least 3-4 hours.
  8. Just before serving, beat cold whipping cream until soft peaks form.
  9. Gradually beaat in powdered sugar and vanllla until thick, smooth, and creamy. Spread on top of pies.
  10. Sprinkle each pie with 1/2 cup toasted coconut and serve.
  11. Store leftovers covered in fridge.

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