Why You’ll Love This Recipe
Delightful Easter Coconut Cream Pie is a dreamy dessert with a buttery crust, creamy coconut filling, and fluffy whipped topping. Light, refreshing, and beautifully decorated with toasted coconut, it’s a show-stopping finale to your spring celebration. This pie brings nostalgic comfort with every bite and is especially perfect for Easter gatherings or any festive occasion.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pre-baked pie crustunsweetened coconut milkwhole milksugarcornstarchsaltegg yolksunsalted buttervanilla extractsweetened shredded coconutwhipped cream (or stabilized whipped topping)toasted coconut flakes (for garnish)
directions
In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble—about 8-10 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut until well combined.
Pour the hot coconut filling into the prepared pie crust and smooth the top with a spatula.
Press plastic wrap directly onto the surface of the filling and refrigerate for at least 4 hours, or until fully set.
Once chilled, remove the plastic wrap and top the pie with whipped cream.
Sprinkle with toasted coconut flakes for a decorative and flavorful finish.
Servings and timing
This recipe yields 8 servings.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: 4 hours 20 minutes
Variations
Add a touch of almond extract for a nutty depth of flavor.
Top with pastel candies or mini chocolate eggs for an Easter touch.
Use a graham cracker or cookie crust instead of traditional pie crust.
Swap whipped cream for meringue for a more classic pie topping.
storage/reheating
Store coconut cream pie in the refrigerator, covered, for up to 3 days.
Do not freeze, as the creamy filling may separate upon thawing.
Serve chilled straight from the fridge for best texture.
FAQs
Can I make this pie ahead of time?
Yes, it’s perfect for making a day in advance. Just add whipped cream and toppings before serving.
Can I use canned coconut milk?
Yes, canned full-fat coconut milk is recommended for a rich texture.
Is it very sweet?
It has a balanced sweetness, but you can reduce the sugar slightly if desired.
Can I use a homemade crust?
Absolutely! A homemade buttery pie crust or graham cracker crust works beautifully.
Can I toast the coconut in advance?
Yes, store toasted coconut in an airtight container at room temperature for up to 5 days.
Conclusion
Delightful Easter Coconut Cream Pie is the perfect spring dessert—light, luscious, and bursting with coconut flavor. Whether you’re hosting a holiday feast or simply craving something special, this pie will charm your guests and leave everyone asking for seconds.
Print
Delightful Easter Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes (including chill time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop and Chilled
- Cuisine: American
- Diet: Vegetarian
Description
This Delightful Easter Coconut Cream Pie is a light and luscious dessert featuring a flaky pie crust filled with rich coconut custard, topped with fluffy whipped cream and toasted coconut—perfect for spring celebrations.
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 3 large egg yolks
- 1 cup sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup toasted coconut, for topping
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk over medium heat.
- In a separate bowl, whisk egg yolks. Once the milk mixture begins to thicken, slowly whisk a bit of it into the egg yolks to temper them, then add yolk mixture back to the saucepan.
- Cook, whisking constantly, until thick and bubbling. Remove from heat and stir in shredded coconut, butter, and vanilla. Let cool slightly.
- Pour the custard into the pre-baked pie crust. Smooth the top and chill for at least 4 hours, or until fully set.
- For the topping, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled pie.
- Sprinkle toasted coconut over the top just before serving.
Notes
- Use a graham cracker crust for a fun twist.
- Make a day ahead and keep chilled until ready to serve.
- To toast coconut, bake at 350°F for 5–7 minutes, stirring occasionally.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
Your email address will not be published. Required fields are marked *