Description
This Delightful Easter Coconut Cream Pie is a perfect combination of a rich, creamy coconut filling in a buttery pie crust, topped with fluffy whipped cream and toasted coconut. It’s a show-stopping dessert that’s perfect for any spring celebration, especially Easter.
Ingredients
Units
Scale
- 1 pie crust (store-bought or homemade)
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/4 cup toasted coconut (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, follow the package instructions for pre-baking, usually about 10-12 minutes, until golden. If using homemade, bake the crust until lightly golden. Let it cool completely.
- In a medium saucepan, combine the milk, heavy cream, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture begins to thicken, about 5-7 minutes.
- Once thickened, remove the saucepan from the heat and stir in the vanilla extract, butter, and shredded coconut. Mix until the butter is fully melted and the coconut is well incorporated.
- Pour the coconut cream filling into the cooled pie crust, smoothing it out evenly with a spatula. Refrigerate for at least 4 hours, or until fully set.
- To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a large mixing bowl using a hand mixer or stand mixer until soft peaks form.
- Once the pie is set, top it with the whipped cream, spreading it evenly over the coconut filling. Sprinkle with toasted coconut for garnish.
- Serve chilled and enjoy this delightful, creamy dessert!
Notes
- If you prefer a more pronounced coconut flavor, you can add more shredded coconut to the filling or use unsweetened coconut for a less sweet, more intense flavor.
- The pie can be made a day ahead of time, which allows the flavors to meld together and the filling to set properly.
- To toast the coconut, place it on a baking sheet in a single layer and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through to prevent burning.
- If you’d like to make this pie dairy-free, you can substitute coconut milk for the cream and milk, and use a dairy-free butter alternative.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg