Imperial Sugar
Dixie Crystals

Amaretto Coconut Cream Pie

Amaretto Coconut Cream Pie Dixie



Coconut Cream



  1. Crush Amaretti cookies, but not into fine meal. You should still have some pieces that are about the size of a half pea. Brands of cookies can vary in size, crush enough cookies to obtain 2 cups or 165 grams.
  2. Melt butter and add to crumbs. Depending on how finely cookies were crushed, you may need another tablespoon of melted butter to make it possible to press mixture onto the bottom and sides of a deep 9-inch pie tin. Set aside.
  3. In a saucepan, whisk together coconut milk and sugar. Add egg yolks, almond liqueur, cornstarch, and salt. Whisk rapidly until smooth.
  4. Place on heat source and constantly whisk until mixture thickens and makes thick bubbles. Remove from heat. Cover pan to prevent a crust from forming.
  5. Whip cream, almond extract, and sugar to medium peak. Do not whip stiff as you would for decorating a pie or cake. Set aside in the refrigerator.
  6. Scrape cooked pudding into a bowl large enough to hold the whipped cream. To speed the cooling process set the bowl in cold water. Stir gently to evenly cool it to about 80°F.
  7. Add 1/4 of whipped cream and gently mix smooth. Once incorporated, add another 1/4 of whipped cream and mix smooth. Add remaining cream and gently fold together.
  8. Scrape into crust and place in refrigerator.  
  9. Whip cream, sugar, and vanilla to firm peaks. Fit cream in a pastry bag fitted with a large French star pastry tip.
  10. Pipe rosettes on edge of pie. Decorate with Amaretti cookies and coconut.