Italian Cream Pie Recipe
If you're craving a delicious dessert, the Italian Cream Pie is one of those recipes that will transport you straight to a traditional Italian kitchen. It's a classic, delicious, and history-filled dessert that combines the creaminess and light touch of Italian flavors. The best part about this pie is its soft and fluffy texture, thanks to the mix of cream and shredded coconut, making it a favorite at many celebrations.
Although it doesn’t have a specific origin in Italy, the Italian Cream Pie has become a popular dessert in the United States, especially in the South, where it has been adapted with ingredients like cream cheese and pecans. This blend of Italian and American flavors makes it a unique and special dessert. The coconut, cream cheese, and pecans come together to create a sweet and slightly crunchy experience that's hard to resist.
What's great about this recipe is that you can adapt it however you like. You can make it lighter or richer depending on the amount of cream or sugar you use. Plus, you can customize it with different types of fruit or decorate it with a sprinkle of toasted pecans. It’s perfect for any special occasion, like birthdays or family dinners, and always impresses anyone who tries it.
If you love soft, flavorful desserts, this Italian Cream Pie is definitely going to be a hit. Here’s my recipe so you can make it at home and enjoy every bite as if you were in Italy!
The Italian Cream Pie is a beloved dessert known for its rich creaminess and light, fluffy texture. Combining cream cheese, coconut, and pecans, this pie is a perfect fusion of Italian and Southern American flavors. Whether you're preparing it for a special occasion or simply craving a sweet treat, this pie is sure to impress with its smooth and slightly crunchy layers. It’s a dessert that offers both a delightful texture and a burst of flavor in every bite.
- 1 unbaked pie crust
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 4 large eggs, separated
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 package (8 oz) cream cheese (room temperature)
- 1/4 cup powdered sugar
- 1/2 tsp baking soda
- Prepare the Pie Crust
Preheat the oven to 350°F (175°C). Roll out your unbaked pie crust and gently press it into a pie pan. Prick the base with a fork to avoid air pockets. Set aside.
- Make the Filling
In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, coconut, and pecans.
- Add Baking Soda
In a small bowl, whisk together the baking soda and flour. Gradually add the dry mixture into the wet mixture until everything is well combined.
- Beat Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pie filling mixture to keep it light and fluffy.
- Pour into Crust
Pour the filling mixture into the prepared pie crust, spreading it evenly.
- Bake the Pie
Bake the pie for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the pie to cool completely before adding the topping.
- Cream Cheese Topping
While the pie cools, beat the cream cheese and powdered sugar together until smooth and creamy. Spread this mixture over the cooled pie.
- Chill the Pie
Place the pie in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the topping to set.
Servings 10
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 30g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- You can substitute the pecans with walnuts or omit the nuts altogether if you prefer a nut-free version.
- If you want a lighter version, use low-fat cream cheese and reduce the sugar.
- Add a topping of toasted coconut flakes for extra crunch and decoration.
