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Cocoanut Cream Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and coconut are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,223 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cocoanut Cream Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat the oven to 400°F (200°C).

  2. Line a pie tin with the crust and perforate it with small holes.

  3. Bake the crust until golden, then remove it from the oven.

  4. Fill the baked crust with the Cream Puff filling.

  5. Top with meringue and scatter coconut over the meringue.

  6. Return the pie to the oven until the meringue is light brown.

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.

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. Cream + coconuttop 18% of all pairs
    Smell alikemoderate
    Cooked together1,223 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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