Delightful Easter Coconut Cream Pie Recipe

Why You’ll Love This Recipe

This Easter Coconut Cream Pie is a luscious, creamy dessert that’s perfect for your spring celebrations. With its rich coconut filling, buttery crust, and whipped topping, it’s an indulgent treat that everyone will adore. The sweet coconut flavor combined with the silky smooth custard makes for a delightful balance, making it an ideal pie to bring to your Easter gathering or any special occasion.

Ingredients

this Recipe

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

• 1 pre-baked pie crust (9-inch, store-bought or homemade)
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut (divided)
• 2 tablespoons unsalted butter
• 1 cup whipped cream (for topping)
• Toasted coconut flakes (for garnish)

Directions

1. Prepare the Filling: In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Heat over medium heat until it starts to simmer, stirring occasionally.
2. Whisk the Eggs: In a separate bowl, whisk the egg yolks and cornstarch until smooth and combined.
3. Temper the Eggs: Once the milk mixture is simmering, slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly to prevent curdling. Then, slowly pour the egg mixture back into the saucepan, whisking continually.
4. Thicken the Filling: Cook the mixture over medium heat, whisking constantly until it thickens, about 5-7 minutes. Once thickened, remove from heat and stir in the vanilla extract, butter, and 1 cup of shredded coconut.
5. Cool and Chill: Pour the coconut custard into the pre-baked pie crust and smooth it out evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the filling to set.
6. Top with Whipped Cream: Once chilled, spread a layer of whipped cream on top of the coconut cream filling. Garnish with toasted coconut flakes for an added crunch and flavor.
7. Serve: Slice and serve the pie chilled, enjoying the creamy, coconut goodness!

Servings and Timing

This recipe yields 8 servings.

• Preparation time: 20 minutes
• Chilling time: 4 hours or overnight
• Total time: 4 hours 20 minutes (or overnight)

Variations

• Chocolate Layer: Add a layer of melted chocolate ganache to the bottom of the crust before pouring in the coconut filling for a delicious chocolate-coconut combination.
• Coconut Milk: For an extra coconut punch, replace the whole milk with coconut milk, adding even more coconut flavor.
• Lighter Version: Use a lower-fat whipped topping instead of heavy cream to reduce the richness of the pie.

Storage/Reheating

Store leftover Coconut Cream Pie in an airtight container in the refrigerator for up to 3 days. It is best served chilled, so there’s no need to reheat it.

FAQs

Can I use a homemade pie crust? Yes, you can use a homemade pie crust. Just make sure it is fully baked before adding the coconut cream filling.

Can I make this pie without eggs? Yes, you can make an eggless version by using cornstarch as the thickening agent alone. Simply double the cornstarch to about 1/2 cup.

What is the best way to toast coconut flakes? To toast coconut flakes, simply spread them out in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

Can I make this pie ahead of time? Yes, this pie is ideal for making ahead. Just be sure to allow enough time for it to chill and set before serving.

Conclusion

This Delightful Easter Coconut Cream Pie is the perfect dessert to serve at your spring celebrations. With its silky coconut custard, fluffy whipped topping, and crispy toasted coconut garnish, it’s a dessert that will impress guests and satisfy sweet cravings. Whether for Easter or any special occasion, this pie will bring joy to your table.

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