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Cocoanut Custard Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and coconut are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 5,742 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Cocoanut Custard Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Prepare a custard pie using the raw custard.

  2. Add shredded coconut to the custard mixture.

  3. Pour the mixture into a pie crust.

  4. Bake at 350°F (175°C) 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.

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. Sugar + coconuttop 22% of all pairs
    Smell alikelow
    Cooked together5,742 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

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