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Amish Coconut Cream Pie

Amish Coconut Cream Pie

Amish Coconut Cream Pie is a delightful, creamy dessert that has its roots in the traditional Amish kitchens. This velvety pie with its coconut-filled custard and fluffy whipped topping is a true comfort food. It's perfect for family gatherings or any special occasion, and it’s surprisingly simple to make. If you have a sweet tooth and a soft spot for coconut, then this pie is sure to become a cherished recipe in your home.
This Amish Coconut Cream Pie pairs wonderfully with a hot cup of coffee or a refreshing glass of iced tea. For a complete dessert spread, you could serve it alongside fresh fruit, like berries or sliced bananas. The light, tropical flavor also goes well with a scoop of vanilla or coconut ice cream. If you’re thinking of a holiday meal, this pie is the perfect companion to a savory roast or a hearty stew.

1 (9-inch) pie crust, pre-baked
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large eggs, separated
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1/4 teaspoon cream of tartar
1/2 cup confectioners' sugar
1 cup heavy whipping cream
1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually stir in the milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking and stirring for 2 more minutes. Remove from heat.
3. In a small bowl, beat the egg yolks. Gradually stir about 1 cup of the hot milk mixture into the yolks, then return the yolk mixture to the saucepan. Bring to a gentle boil and cook for 2 more minutes, stirring constantly. Remove from heat and stir in the vanilla extract and 1 cup of the shredded coconut.
4. Pour the filling into the pre-baked pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until fully set.
5. Preheat the oven to 350°F (175°C).
6. In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the confectioners' sugar, beating on high speed until stiff, glossy peaks form.
7. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the egg white mixture until well combined.
8. Spread the topping over the chilled pie. Sprinkle the remaining 1/2 cup of shredded coconut on top.
9. Bake in the preheated oven for about 8-10 minutes, or until the coconut is lightly toasted. Watch closely to prevent burning.
10. Chill the pie for at least 1 additional hour before serving to ensure the topping is firm. Enjoy!
Variations & Tips
For picky eaters or those not fond of coconut, you can omit the shredded coconut from the custard and simply make a classic cream pie filling. You could also use a graham cracker crust instead of a traditional pie crust for added texture and flavor. If you want to cut down on sugar, try using a sugar substitute in both the custard and the topping. Lastly, for a fun twist, consider adding a layer of chocolate ganache between the pie crust and the filling.

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