A friend from the Amish community let me try this treat, and I couldn't stop munching on it!

There's something truly special about an Amish coconut cream pie. It's the kind of dessert that brings comfort and joy, much like a visit to Grandma's house on a Sunday afternoon. This pie hails from the heart of the Amish country, where simplicity and rich flavors go hand in hand. It's a staple at church potlucks and family gatherings, embodying the essence of traditional Midwestern cooking. You'll find that this pie, with its velvety texture and delightfully sweet coconut filling, is the perfect treat for anyone yearning for a taste of nostalgia.

This pie is a star all on its own, but it pairs beautifully with a dollop of homemade whipped cream or a scoop of vanilla ice cream. For a balanced dessert spread, consider serving it with a fresh fruit salad or a light, crisp green salad to cleanse the palate. And, of course, a hot cup of coffee or a glass of cold milk complements the sweetness of the pie perfectly.

Servings: 8

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 egg yolks, beaten
1 1/2 cups sweetened shredded coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 pre-baked 9-inch pie crust
Whipped cream for topping (optional)

In a medium saucepan, combine sugar, cornstarch, and salt.

Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.

Remove from heat and quickly stir a small amount of the hot mixture into the beaten egg yolks. Then, return the egg mixture to the saucepan, stirring constantly.

Cook for an additional 2 minutes on low heat, stirring constantly. Remove from heat.

Stir in the shredded coconut, vanilla extract, and butter until everything is evenly combined and the butter is melted.

Pour the hot filling into the pre-baked pie crust. Allow to cool slightly, then refrigerate for at least 4 hours or until set.

Before serving, top with whipped cream if desired.

For a twist on this classic, you can toast the coconut for a deeper flavor. Simply spread the coconut on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally, until golden brown. Another variation is using a graham cracker crust instead of a traditional pie crust for added texture and sweetness. You can also add a layer of melted chocolate in the pie shell before pouring in the coconut filling for a delightful surprise.