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Cocoanut Pie

A pie made with butter, sugar, grated coconut, eggs, corn starch, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Cocoanut Pie

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cocoanut Pie

Ingredients

Directions

Make the filling

  1. Beat the butter and sugar together until creamy.

  2. Add the grated coconut, eggs, corn starch, and milk, then mix until well combined.

Bake

  1. Pour the mixture into a pie crust and bake until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and fat, giving the filling a tender, creamy texture.
Eggs
Set when heated, giving the pie its firm, sliceable structure.
Corn starch
Thickens the liquid filling so it holds together when baked.
Sugar
Sweetens the filling and helps it beat up creamy with the butter.
Milk
Provides liquid that, with the eggs, forms the custard base.

The step that matters

Bake until set. Eggs and corn starch set as they heat, so the pie should be baked until the centre no longer jiggles. Underbaking leaves a runny filling, while overbaking can make the eggs weep and turn the texture grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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