Amish Coconut Cream Pie

While growing up in the old order Amish, my Mother made the best coconut cream pies for her Amish catering business, and it was such a treat when there was some left over for us kids to enjoy. This soft-set coconut cream pie with cornstarch pudding in the center and whipped topping for the top, is just like the ones my mom made for her catering business! You may also enjoy Amish pumpkin custard pie or Amish whoopie pies for additional Amish desserts to try out.

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Amish coconut cream pie

Amish Coconut Cream Pie

A delicious, soft-set coconut cream pie with cornstarch pudding, coconut and whipped topping in a delightfully flaky and easy pie crust!
4.60 from 5 votes
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Amish
Servings 8


  • 9 inch pie plate (linked below)
  • Saucepan (linked below)
  • 8 inch baking dish (linked below)
  • Whisk (linked below)


  • pie crust for a 9 inch pie
  • 3 cups whole milk scant
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 5 Tablespoons cornstarch
  • 1 teaspoon vanilla or coconut extract
  • 1/4 teaspoon salt


  • 8 oz. cool whip (divided)
  • 1 cup shredded coconut (divided)


Preheat oven to 350.

  • Dock the pie crust with a fork, then bake in the preheated oven for 20-30 minutes until baked to your preference. Spread the coconut out in a 8 by 8 inch baking dish and toast in the preheated oven for several minutes until golden (can also be done while the pie crust is baking).
  • Combine the milk and sugar in a large saucepan, then heat to around 160 degrees (do not allow to boil).
  • Combine the egg yolks and cornstarch in a separate bowl or dish until smooth (the mixture will be stiff). Gradually temper the egg and cornstarch mixture by whisking in one tablespoon of hot milk at a time until the mixture is pourable and warm. Pour the egg yolk mixture into the sauce pan with the remaining hot milk and bring to a light boil, while whisking constantly.
  • Once the cornstarch pudding is bubbling and thick, remove from heat and stir in the salt and extract. Set the saucepan with pudding into an ice bath and stir occasionally as it cools to eliminate lumps. Once the pudding has cooled and set, Strain with a fine mesh sieve if needed, then mix in 4 oz. of cool whip. *see note.
  • Place most of the toasted coconut into the baked pie crust, reserving some for garnishing the top of the cream pie. Pour the cornstarch pudding into the pie crust, filling to the top (you may have extra pudding). Top the pudding with the reserved whipped topping and coconut, then chill for several hours and enjoy!


If you prefer a coconut cream pie with a firmer pudding center you can add less (or omit) whipped topping to the pudding mixture. 
See below for Step by step photos and notes. 
Keyword Amish, Coconut cream pie, Cornstarch pudding, whipped cream topping
Tried this recipe?Let us know how it was!

Some Equipment needed for this Amish coconut cream pie:

  • 9 inch pie plate This coconut cream pie makes enough for a 9 inch pie. My personal preference is to use glass pie plates.
  • Saucepan You will need a med-large sized sauce pan for making the cornstarch pudding.
  • 8 by 8 inch baking dish A baking dish is needed to toast the shredded coconut in.
  • Whisk I prefer to use a wire handled whisk because the handles dry out better and won’t leave you with any gross surprises from leaky handles.

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Ingredients needed for the coconut cream pie: Whole milk, vanilla or coconut extract, Cool whip (whipped topping) sugar, salt, cornstarch, coconut, egg yolks and pie crust (not shown).


For an easy pie crust that is homemade and great for beginner pie crust makers, try the easy flaky pie crust recipe that was passed on from my Mother-in-law (who also has Amish heritage).

Step 1: Dock the pie crust by pricking the bottom and sides with a fork, then bake in the preheated oven until golden on the top and bottom (this is where a glass pie plate comes in handy). Toast the coconut in the hot oven for a few minutes until golden as well.


My mother never used weights to bake her pie crusts for cream pies, custard pies etc. I personally find her method to work the best for my cream pies. Tip I gleaned from another blog: To keep the crust from shrinking to much while baking, you can chill it for 30 minutes before baking. This solidifies the fat in the crust which in turn helps the crust to keep its shape in the oven.

Step 2: Combine the milk and sugar in a med-large saucepan and bring to 160 degrees, but do not allow to boil.


Once the milk is steaming and hot to touch, it is ready to use.

Step 3: Combine the egg yolks and cornstarch until smooth. and lump free.


The egg and cornstarch mixture will be stiff and unwieldy at first, but will come together as you keep stirring it. You can use a spoon to mix the cornstarch mixture, then whisk in the warm milk-one tablespoon at a time- until the mixture is pourable.

Step 3 continued: Temper the egg yolks by slowly adding hot milk and whisking after each addition. Once the mixture is runny, pour it slowly into the saucepan with hot milk while whisking rapidly. Bring the mixture to a light boil, whisking rapidly again.

Step 4: Once the cornstarch mixture is bubbling and thick, remove from heat and stir in the vanilla or coconut extract and salt. Chill in an ice bath, stirring occasionally to keep the mixture creamy. Once the pudding is chilled and set, stir in half of the cool whip for a soft set pie.


We prefer our coconut cream pie to be more soft set and creamy, but if you want the filling to be stiffer, you can add less, or omit the cool whip from the pudding.

Step 5: Spread most of the toasted coconut out into the bottom of the baked pie crust, reserving some for topping. Pour the pudding mixture on top until filled to your preference.

Step 5 continued: Top the pudding with the remaining whipped topping and coconut, then chill for several hours and enjoy!

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