Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks. Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks
As Nashville’s beloved Elliston Place Soda Shop, longtime “pie lady” Linda Melton has been stocking the glowing dessert case for over 30 years. Her coconut custard-filled pie—topped with a bouffant of toasty meringue—is a favorite among regulars.
Featured in the Fall/Winter 2024 issue.
Yield: One 9-inch pie Cook Time: 1 hour 20 minutes Ingredients 2 cups sweetened shredded coconut, divided 2 cups whole milk 1⅓ cups sugar, divided 2 tsp. cornstarch 4 large egg yolks 12 large egg whites 2 Tbsp. cold unsalted butter, cubed 2 Tbsp. vanilla extract One 9-in. baked pie crust, store bought or homemade Instructions Position a rack in the center of the oven and preheat to 375°F. On a baking sheet, spread 1½ cups of the coconut in an even layer and bake, stirring well halfway through toasting, until fragrant and golden, 5–6 minutes. Set aside and turn off the oven. In a medium bowl, whisk together the milk, 1 cup of the sugar, and the cornstarch and egg yolks. Fill a medium pot with 2 inches of water, turn the heat to medium-low, and bring to a simmer. Place the bowl over the
