My Amish friend let me taste this dish, and I was hooked instantly!

 

Amish Coconut Cream Pie

The delectable and creamy Amish Coconut Cream Pie can be traced back to traditional Amish kitchens. The coconut custard and light whipped topping of this velvety pie make it the ultimate comfort dish. Surprisingly easy to prepare, it is ideal for celebrations with loved ones or any other special event. This pie will quickly become a family favorite if you like sweets and have a soft spot for coconut.

Enjoy a slice of our Amish Coconut Cream Pie with your favorite iced tea or steaming mug of coffee. It would be perfect for a dessert spread when served with sliced bananas or fresh fruit, such as berries. A dollop of coconut or vanilla ice cream complements the subtle tropical taste. In the company of a flavorful roast or a robust stew, this pie would be a wonderful addition to any holiday dinner.

Servings: 8 - Amish Coconut Cream Pie

Ingredients

• 1 pre-baked pie crust (9 inches)
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large eggs, separated
• 1 teaspoon vanilla essence
• 1 1/2 cups shredded sweetened coconut
• 1/4 teaspoon cream of tartar
• 1/2 cup confectioners' sugar
• 1 cup heavy whipped cream

Instructions

1. Prepare the Custard (15 minutes)

1. In a medium-sized saucepan, combine the cornstarch, salt, and granulated sugar. Whisk in the milk little by little.
2. Bring the mixture to a boil and cook, stirring continuously, over medium heat until it thickens. Stir occasionally and keep cooking for another two minutes. Take off the stove.
3. Whisk the egg yolks in a separate small basin. Before returning the combination of egg yolks to the pan, slowly whisk in about 1 cup of the heated milk mixture. Raise heat to low and simmer, stirring occasionally, for another two minutes. Pour in the vanilla essence and 1 cup of shredded coconut; then, take the pan from the stove and mix well.

2. Assemble the Pie (5 minutes)

1. Once the pie crust has been pre-baked, pour the filling into it. To avoid the formation of a skin, cover the filling with plastic wrap and press it firmly against its surface. Put in the fridge for at least two hours, or until completely set.

3. Prepare the Topping (15 minutes)

1. Set oven temperature to 350°F (175°C).
2. Form soft peaks by beating the egg whites and cream of tartar in a large bowl with an electric mixer on medium speed. While beating at a high speed, gradually add the confectioners' sugar until glossy, firm peaks develop.
3. In a separate basin, beat the heavy cream until it forms stiff peaks. Combine the egg whites and whipped cream by folding the two together.

4. Top and Finish the Pie (15 minutes)

1. After the pie has cooled, cover it with the topping. Finish by topping with the other half cup of shredded coconut.
2. Toast the coconut in a preheated oven for 8 to 10 minutes. Keep a careful eye on it so it doesn't burn.
3. To make sure the topping is firm, chill the pie for at least 1 more hour before serving. Have fun!

Tips and Variations

• If you or someone you know isn't a fan of coconut, you can prepare this custard recipe as a traditional cream pie filling and leave out the shredded coconut.
• To change things up a little and give it a different texture, try using a graham cracker crust instead of the standard pie crust.
• Try making the custard and topping using sugar substitutes if you're watching your sugar intake.
• If you're looking to spice things up, try sandwiching some chocolate ganache between the pie crust and filling.