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
Units
Scale
- 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