Delightful Easter Coconut Cream Pie Recipe

Why You’ll Love This Recipe

This Delightful Easter Coconut Cream Pie is the ultimate springtime dessert—creamy, dreamy, and packed with tropical coconut flavor. With a flaky pie crust, velvety coconut custard filling, and a cloud of whipped cream topped with toasted coconut, it’s both comforting and festive. Perfect for Easter celebrations or any spring gathering, this pie is sure to be the highlight of your dessert table.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)whole milkheavy creamgranulated sugarcornstarchsaltegg yolksunsalted buttervanilla extractcoconut extractshredded sweetened coconutwhipped creamtoasted coconut flakes

directions

Blind bake your pie crust according to package or homemade recipe instructions, then set aside to cool completely.

In a saucepan over medium heat, combine milk, heavy cream, sugar, cornstarch, and salt. Whisk constantly until the mixture starts to thicken and bubble.

In a separate bowl, whisk the egg yolks. Slowly add a ladle of the hot milk mixture into the yolks to temper, then gradually whisk the egg mixture back into the saucepan.

Continue cooking and whisking until the custard is thick and coats the back of a spoon, about 2-3 minutes.

Remove from heat and stir in butter, vanilla extract, coconut extract, and shredded coconut.

Pour the coconut custard into the cooled pie crust and smooth the top.

Cover with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate for at least 4 hours or until fully set.

Once set, top the pie with a generous layer of whipped cream and sprinkle with toasted coconut flakes.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesCooking time: 15 minutesChilling time: 4 hoursTotal time: 4 hours 35 minutes

Variations

Use a graham cracker crust for a sweeter, crunchier base.

Add crushed pineapple to the custard for a pina colada twist.

Top with chocolate shavings for a richer flavor.

Use coconut milk instead of whole milk for extra coconut intensity.

storage/reheating

Store the pie covered in the refrigerator for up to 4 days.Best enjoyed chilled, but you can let it sit at room temperature for 10-15 minutes before serving for a softer texture.This pie is not recommended for freezing, as the custard may separate.

FAQs

What kind of coconut is best for this pie?
Sweetened shredded coconut is ideal for both texture and sweetness. Toasted flakes add a lovely finish on top.

Can I make this pie ahead of time?
Yes, it’s best made a day in advance to allow the filling to fully set.

Do I need to use both vanilla and coconut extract?
Using both adds depth of flavor, but you can use just coconut extract if you prefer.

Can I use store-bought whipped topping?
Absolutely, but homemade whipped cream adds a fresher taste and texture.

Why does my filling look lumpy?
It may be overcooked or not whisked enough. Be sure to temper the eggs slowly and whisk continuously.

Can I use a dairy-free alternative?
Yes, swap in coconut milk and a plant-based butter for a dairy-free version.

How do I toast coconut flakes?
Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden.

Can I use a no-bake crust?
Yes, but make sure it’s firm enough to hold the custard filling.

Do I need to blind bake the crust?
Yes, to ensure it doesn’t get soggy under the custard.

What toppings go well with this pie?
Fresh berries, white chocolate curls, or even mini chocolate eggs for Easter flair.

Conclusion

This Delightful Easter Coconut Cream Pie is creamy, indulgent, and full of sunny coconut flavor—the perfect dessert to brighten up your spring table. Easy to prepare ahead and even easier to enjoy, it brings elegance and comfort together in every slice. Make it part of your Easter tradition and watch it become a seasonal favorite!

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