Amish Coconut Cream Pie is a classic dessert that combines a rich, creamy coconut custard filling with a light, flaky pie crust, topped with a fluffy layer of whipped cream. This beloved treat is perfect for any occasion and is sure to be a hit at family gatherings, potlucks, or simply as a delightful dessert after dinner. The balance of the creamy coconut filling and the sweetness of the whipped topping makes this pie an irresistible choice for anyone who loves coconut.
Table of Contents
Ingredients
Pie Crust
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
Coconut Filling
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 1 cup canned coconut milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut
Whipped Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup toasted coconut flakes (for garnish, optional)
Instructions
- Prepare the Pie Crust: If using a store-bought pie crust, bake according to package instructions and let it cool completely. If making a homemade pie crust, roll it out, place it in a 9-inch pie pan, and bake until golden brown. Set aside to cool.
- Make the Coconut Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and comes to a gentle boil (about 5-7 minutes).
- Temper the Egg Yolks: In a small bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolks to temper them, then slowly pour the egg mixture back into the saucepan, whisking constantly.
- Cook the Custard: Continue cooking the mixture for another 2-3 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
- Chill the Filling: Pour the coconut filling into the pre-baked pie crust. Smooth the top with a spatula and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
- Prepare the Whipped Topping: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Assemble the Pie: Spread the whipped cream evenly over the chilled coconut filling. Garnish with toasted coconut flakes, if desired.
- Serve: Slice and serve the pie chilled. Enjoy!
Tips for Perfect Coconut Cream Pie
- Temper the Egg Yolks: Tempering the egg yolks is crucial to avoid curdling. Slowly add the hot milk mixture to the egg yolks while whisking continuously to prevent them from scrambling.
- Stir Constantly: When cooking the custard, make sure to stir constantly to prevent the mixture from sticking to the bottom of the pan and scorching.
- Chill Thoroughly: Allow the pie to chill for at least 4 hours before serving to ensure the filling is set properly and holds its shape when sliced.
Recipe Variations
- Chocolate Coconut Cream Pie: Add 1/2 cup of semi-sweet chocolate chips to the custard after removing it from the heat. Stir until melted and smooth for a chocolate twist.
- Coconut Almond Cream Pie: Add 1/2 teaspoon of almond extract to the custard for a nutty flavor and sprinkle toasted sliced almonds on top of the whipped cream.
- Pineapple Coconut Cream Pie: Fold in 1/2 cup of crushed pineapple (drained) into the coconut filling before pouring it into the pie crust for a tropical twist.
FAQs
Q: Can I make this pie ahead of time?
A: Yes! This pie can be made 1-2 days in advance. Keep it covered and refrigerated until ready to serve. Add the whipped topping just before serving for best results.
Q: How do I store leftovers?
A: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Keep in mind that the crust may soften over time.
Q: Can I use a different type of milk?
A: Whole milk is recommended for the best texture, but you can use 2% milk if needed. Avoid using non-dairy milk, as it may not provide the same creaminess and consistency.
Amish Coconut Cream Pie is a classic, creamy dessert that’s sure to please anyone who loves the tropical flavor of coconut. The rich custard filling, paired with a flaky crust and a light whipped topping, makes this pie a perfect choice for any special occasion or simply as a sweet treat to enjoy with family and friends. Give this recipe a try and experience the delightful flavors of this timeless dessert!
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