Delightful Easter Coconut Cream Pie Recipe

Why You’ll Love This Recipe

Delightful Easter Coconut Cream Pie is a decadent and creamy dessert that brings together a smooth coconut custard filling, a buttery, flaky pie crust, and a generous topping of whipped cream. With its sweet, coconut flavor and festive appearance, this pie is perfect for celebrating Easter or any special occasion. It’s a delicious, crowd-pleasing treat that’s both refreshing and indulgent, offering the perfect balance of texture and flavor.

Ingredients

this Recipe

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
• 2-3 tablespoons ice water

For the Coconut Custard Filling:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut (divided)
• 2 tablespoons unsalted butter

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Directions

1. Make the Pie Crust: In a food processor, pulse the flour and salt together. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough starts to come together. Turn the dough onto a floured surface, form it into a ball, and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Place the dough in the pan, trim the edges, and prick the bottom with a fork. Line the pie with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper. Bake for an additional 5-7 minutes, or until golden. Let the crust cool completely.
2. Make the Coconut Custard Filling: In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat the mixture over medium heat, stirring frequently, until it is hot but not boiling. In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Gradually add a small amount of the hot milk mixture to the egg mixture to temper it. Then, slowly pour the egg mixture back into the saucepan, whisking constantly. Cook the custard over medium heat, stirring constantly, until it thickens and starts to bubble. Once thickened, remove from heat and stir in the vanilla extract, butter, and 1 cup of shredded coconut. Let the custard cool for a few minutes.
3. Assemble the Pie: Pour the coconut custard filling into the cooled pie crust, spreading it evenly. Cover the pie with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until set.
4. Make the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the cooled coconut custard filling.
5. Garnish and Serve: Sprinkle the remaining 1/2 cup of shredded coconut on top of the whipped cream. If desired, toast the coconut in a dry skillet over low heat for 3-5 minutes until golden brown, and sprinkle it on top for extra texture and flavor.
6. Serve and Enjoy: Slice and serve the pie chilled for a deliciously sweet and creamy dessert!

Servings and Timing

This recipe serves 8 people.
Preparation time: 30 minutes
Chilling time: 4 hours
Baking time: 25-30 minutes
Total time: 4.5-5 hours

Variations

• Chocolate Coconut Cream Pie: Add a layer of melted chocolate ganache on the bottom of the crust before adding the coconut custard filling for a chocolatey twist.
• No-Bake Version: Use a pre-made graham cracker crust and chill the filling until set without baking the crust for a quicker option.
• Lime Coconut Cream Pie: Add a tablespoon of lime zest and a tablespoon of lime juice to the custard filling for a citrusy twist.

Storage/Reheating

Store leftovers in the refrigerator for up to 3 days. This pie is best enjoyed cold and should be served straight from the fridge.

FAQs

Can I make this pie ahead of time?
Yes, this pie can be made a day ahead and kept in the refrigerator until ready to serve. It actually tastes even better after chilling overnight.

Can I use unsweetened shredded coconut?
Yes, but keep in mind that it will make the pie less sweet. You may want to adjust the sugar level accordingly.

Can I use a store-bought pie crust?
Yes, a pre-made pie crust can be used to save time. Just be sure to bake it according to the package instructions before adding the filling.

Can I freeze this pie?
It’s best to enjoy this pie fresh, but you can freeze it without the whipped cream topping for up to 1 month. Let it thaw in the fridge before adding the topping and serving.

Conclusion

Delightful Easter Coconut Cream Pie is the perfect dessert to celebrate the holiday or any occasion. Its creamy coconut custard filling, buttery pie crust, and fluffy whipped topping make it a treat that will have everyone asking for seconds. Easy to make yet luxurious in flavor, this pie is sure to become a family favorite!

Print