Description

A delightful and creamy Easter Coconut Cream Pie with a buttery crust, rich coconut filling, and fluffy whipped topping. Perfect for spring gatherings and holiday celebrations.

Ingredients

Units Scale

1 pre-baked 9-inch pie crust
1 cup sweetened shredded coconut
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
1 cup heavy whipping cream
2 tbsp powdered sugar
Toasted coconut flakes for garnish

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Instructions

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
In a separate bowl, beat egg yolks. Slowly whisk a small amount of the hot mixture into the yolks to temper them.
Return the yolk mixture to the saucepan and cook for 2 more minutes, stirring constantly.
Remove from heat and stir in butter, vanilla extract, and coconut extract if using. Mix in the shredded coconut.
Pour the filling into the prepared pie crust. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 4 hours.
Whip the heavy cream and powdered sugar until stiff peaks form. Spread over chilled pie.
Top with toasted coconut flakes before serving.

Notes

Toasting the coconut before adding it on top enhances its flavor and crunch.
Use full-fat milk for the creamiest texture.
Make ahead the night before to allow the pie to set properly.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 190mg
Fat: 28g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg