Why You’ll Love This Recipe
Delightful Easter Coconut Cream Pie is a light, dreamy dessert that combines a flaky pie crust with a rich coconut custard filling and fluffy whipped topping. It’s the perfect spring treat—sweet, creamy, and topped with toasted coconut for added texture and flavor. This pie is festive, elegant, and ideal for Easter or any special occasion.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
pre-baked pie crust (homemade or store-bought)
For the coconut filling:
whole milkheavy creamgranulated sugaregg yolkscornstarchsaltunsalted buttervanilla extractcoconut extractshredded sweetened coconut
For the topping:
whipping creampowdered sugarvanilla extracttoasted coconut flakes (for garnish)
directions
In a saucepan, whisk together milk, cream, sugar, egg yolks, cornstarch, and salt over medium heat.
Cook, stirring constantly, until the mixture thickens to a pudding-like consistency (about 7–10 minutes).
Remove from heat and stir in butter, vanilla, coconut extract, and shredded coconut.
Pour the filling into the pre-baked crust and smooth the top.
Cover with plastic wrap (directly on the surface) and refrigerate for at least 4 hours or until set.
Whip cream with powdered sugar and vanilla until stiff peaks form.
Spread whipped cream over the chilled pie and garnish with toasted coconut.
Slice and serve chilled.
Servings and timing
This recipe serves 8.Preparation time: 15 minutesCooking time: 10 minutesChilling time: 4 hoursTotal time: 4 hours 25 minutes
Variations
Use a graham cracker crust for a no-fuss alternative.
Add crushed pineapple to the filling for a tropical twist.
Swap whipped cream for meringue for a classic topping.
Use unsweetened coconut for a less sugary option.
Top with Easter candy for a festive look.
storage/reheating
Store in the fridge for up to 4 days.Keep covered to maintain freshness.Not suitable for freezing due to the cream topping and custard texture.
FAQs
Can I make this pie ahead of time?
Yes, it’s best made a day in advance so it has time to set properly.
Do I need to toast the coconut?
It’s optional, but adds a lovely crunch and flavor.
Can I use canned coconut milk?
You can substitute part of the milk with canned coconut milk for extra coconut richness.
What’s the difference between coconut cream pie and coconut custard pie?
Coconut cream pie has a stovetop custard filling; coconut custard pie is baked with the filling in the crust.
Is this pie very sweet?
It’s moderately sweet, with a balance of creamy filling and fluffy topping.
Conclusion
Delightful Easter Coconut Cream Pie is a light and luscious dessert that brings joy and elegance to your holiday table. With its silky coconut filling and fluffy whipped cream topping, it’s a classic that never goes out of style—and sure to impress everyone at your celebration.
Print
Delightful Easter Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Desserts
- Method: No Bake/No Cook (after custard)
- Cuisine: American
- Diet: Vegetarian
Description
This Easter Coconut Cream Pie is rich, creamy, and bursting with coconut flavor. It features a buttery pie crust, a silky coconut custard filling, and fluffy whipped cream topping, finished with toasted coconut. It’s the perfect springtime dessert that’s sure to impress your guests!
Ingredients
For the Pie Crust (or use store-bought):
-
1 9-inch pie crust, baked and cooled
For the Coconut Filling:
-
1 can (13.5 oz) full-fat coconut milk
-
1 1/2 cups whole milk
-
3/4 cup granulated sugar
-
1/4 cup cornstarch
-
1/4 tsp salt
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4 large egg yolks
-
1 1/2 cups sweetened shredded coconut
-
2 tbsp butter
-
1 1/2 tsp vanilla extract
-
1/2 tsp coconut extract (optional, for more flavor)
For the Topping:
-
1 cup heavy whipping cream
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2 tbsp powdered sugar
-
1/2 tsp vanilla extract
-
1/2 cup toasted sweetened coconut flakes
Instructions
-
Prepare pie crust:
Blind bake your pie crust (if not using pre-baked) according to package or recipe instructions. Cool completely. -
Make the coconut filling:
In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thickened and bubbly (about 7–10 minutes). Remove from heat and stir in shredded coconut, butter, vanilla, and coconut extract (if using). -
Chill the filling:
Pour the coconut mixture into the cooled pie crust. Smooth the top and press a piece of plastic wrap directly on the surface. Chill in the fridge for at least 4 hours or overnight. -
Whip the cream:
In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. -
Assemble the pie:
Remove plastic wrap and spread whipped cream over the chilled pie. Sprinkle with toasted coconut. -
Serve:
Slice and enjoy cold. Garnish with mini chocolate eggs or pastel sprinkles for a festive Easter touch!
Notes
-
Toast coconut in a dry skillet over medium heat for 3–4 minutes, stirring constantly.
-
Can be made 1 day ahead — just wait to top with whipped cream until serving time.
-
Make it extra special with a graham cracker or cookie crust instead of traditional pastry.
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